'I might make a few suggestions about cost or alternative ingredients based on what's in season, but the menu is really theirs,' Manocchio said.

The idea to present a student-driven graduation menu started last year, when Manocchio also hosted interns from the program, he said. 'I finally get to graduate from high school,' said Howe, who may or may not have been joking when she said she was counting the days till Friday ? also known as Graduation Day. But for the more than 40 teachers and fellow seniors in attendance, the dinner also was a chance to show appreciation for academy department chair Linnea Howe, who is retiring after a 34-year teaching career.

The meal was the culmination of their internship under the club's executive chef, Nic Manocchio, who gave Carranza and Matson sole 'executive chef' status on the printed menu. It was designed by Hugo Carranza, 17, and Kolbein Matson, 18, seniors enrolled in the Culinary Arts Academy at Pacifica High School in Oxnard. There was the four-course dinner, for one thing. With an ice sculpture of dolphins, Shirley Temples by the pitcher and views of the Oxnard Plain from the 22nd floor, the dinner in a private room at The Tower Club wasn't the typical high school graduation party.

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