My Experience with the Taste of Series: Honoring Chef Morimoto “American Japanese Fusion”
Updated: Oct 24
Cerritos College Culinary Arts is a renowned program–directed by Chef Micheal Pierini. Recently, I had the opportunity to attend one of their “Taste of series" . I was really impressed with the dishes they served. In Honor of Chef Morimoto, the theme of this “Taste of Series” was, American Japanese Fusion.
As I sat down, we were served with Water and Iced tea. Right after, one of the chefs who cooked the food came out and explained the first dish. The plate included a Crispy Sweet Potato Gyoza, a Tofu Canape with Wild Mushroom and Chive Oil, and Pork Belly Brioche Sandwich. All of the food on the plate was delicious and made fresh. You can tell that they spent time with the food, and every ingredient in the dish worked well with each other.
Next up was a Crispy Shrimp in a Yellow Curry over Fresh Udon Noodles. With a slight pinch of salt the dish might be a little salty to some. For me, this was the perfect amount and reminded me of ramen. The noodles were thick and the curry complemented the meal so well. Personally, this meal was my second favorite.
The third course consisted of Orange Ginger Glazed White Cod Fish with Kabocha Squash, Wasabi Pommes Puree and Tempura Asparagus. While some may like this, personally I wasnt a fan. Cod is personally not my favorite and for me the texture didn't sit right with me. The Tempura Asparagus was actually my favorite part of the dish as the crispiness gave it a pleasant taste.
The fourth course was a Red Miso Braised pork Shank with Caramelized Sweet Potato, Garlic Rice and Wilted Spinach. The Pork Shank was the best part of this meal. The glaze on the Pork just complimented the meal so well. It was a large piece but most of it was just fat so it looked a lot bigger than it actually was. The Garlic rice, sweet potato, and Spinach were all pretty tasty and
overall this was my third favorite.
The fifth and final dish was Cherry Vacherin Sesame Meringue with stewed Cherries and Yuzu Ice Cream. The Cherry Vacherin on top of the Yuzu Ice Cream was the perfect combination. For some reason the Ice Cream tasted better overall. It was creamier, smoother, and softer. This desert made me feel like I was a millionaire eating a luxurious dish. Now that I think about it, this was the best desert I have ever had.
All in all, my experience was incredible. I loved everything about the presentation and it made me feel like I was eating luxury. For the price of twenty-five dollars this “Taste of Series” is a really incredible opportunity. It has incredible food and your money will go to support the Cerritos College Culinary Arts Program.