Philippine Cuisine Cooking Demonstration

Clara Reyes Lapus obtained her Bachelor of Science in Architecture from the University of the Philippines Diliman in 1964. Drawing inspiration from her parents, Teresita “Mama Sita” Reyes and Fidel Francisco Reyes, she has been a steadfast advocate for the promotion of Filipino cuisine and the preservation of the country’s agricultural heritage. Through the Mama Sita’s brand, she has continued her family’s legacy of celebrating authentic Filipino flavors and ingredients. In the 1970s, her mother, Mama Sita, recognized the growing need to serve overseas Filipinos longing for the familiar taste of home. This vision culminated in the establishment of Marigold Manufacturing Corporation (MMC) in 1980, a company dedicated to the innovation, production, and global distribution of high-quality Filipino sauces, mixes, and condiments that have since become household staples. As President of the Mama Sita Foundation, Mrs. Lapus remains deeply committed to advancing initiatives that support a stronger Philippine economy, uplift local farmers and food producers, and promote long-term food security for future generations. Now in her 80s, she continues to exemplify visionary leadership and unwavering dedication to sustaining and elevating Filipino culinary traditions on the world stage.

Rachel Lapus has felt at home in the kitchen since age 10, when she learned to cook by watching her mother prepare simple family meals. That early passion grew into a career of more than three decades in food technology and research and development at Marigold Manufacturing Corporation. She joined the company in 1994 and specializes in product development, sauce formulation, recipe applications, and sensory evaluation. Over the years, she has led cooking demonstrations, store samplings, and food showcases across the United States and its territories, including San Francisco, San Diego, Hawaiʻi, Guam, and Saipan, as well as in Xiamen, China, and Abu Dhabi.

For this Filipino Food Week celebrating suka, Rachel brings a flavor-first perspective rooted in traditional Filipino comfort cooking. To her, vinegar is far more than an ingredient. It is the vibrant heart of Filipino cuisine, cutting through richness, balancing savory flavors, and bringing dishes to life. She celebrates vinegar-centered classics like crisp boneless daing na bangus, served with a touch of umami, to show how a thoughtful splash of acidity can turn everyday cooking into an unforgettable feast.