Marukan Cup of Culinary Excellence

Every year, Marukan Vinegar (U.S.A.) Inc. sponsors an annual culinary competition featuring students and Alumni from the Cerritos College Culinary Arts program and local high schools. The event kicked off with a welcome message and introduction by Jon Tanklage, President of Marukan (U.S.A.) Inc., followed by a Q&A session for the students with elite Chefs from across the country.

Then competitors were given 60 minutes and challenged to create amazing entrées utilizing Marukan Rice Vinegar and Ponzu products for a chance to win scholarships and prizes.

When the dishes were completed, a premier panel of Chefs with over 100 years of combined experience judged the competition. Each dish was judged on best use of Marukan products, creativity within the dish, and techniques demonstrated.

We would like to say congratulations to the amazing contestants and winners that made “Marulicious” dishes. We are incredibly proud and honored to support culinary arts and the aspiring chefs of the future.


1st Place: Melodie Carlos

Dish: Beef short rib with a smoky mole sauce, blue corn polenta, stuffed tempura squash blossom with a jamaica sauce and hoja santa vinaigrette.

2nd Place: Vianey Bailon

Dish: Salmon with purple mashed potato with a beet purĂ©e and tropical pico de Gallo. 

3rd Place: David Barillas

Dish: Beef tenderloin with red wine mushroom demi-glace, wasabi potatoes, brussels sprouts with a ghost pepper hollandaise, and a pumpkin sauce.


Winner: Cirilo Rodriguez

Dish: 30 day dry-aged ribeye steak with peppercorn purée, duck fat hollandaise and root vegetables.


1st Place: Adriana Barajas

Dish: Bacon-wrapped chicken breast stuffed with cheese and mushrooms, pickled bell peppers and onion and white rice topped with a poached quail egg.

2nd Place: Edgar Perez

Dish: Vinegar marinated chicken breast in an adobo sauce with a cauliflower purĂ©e, a nopal and verdolaga salad with a vinaigrette dressing.

3rd Place: Jerardo Valle

Dish: Grilled chicken tacos with mango pico de gallo with traditional Mexican pickled jalapeños and carrots and tamarind salsa along with a vinegar-based slaw and roasted potato.


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