It was with pleasure that Jim Woodin, president of the Southern California Restaurant Writers and I, as Scholarship Chairman,  presented a check for $1,000 to the Harbor College Culinary Arts Department one evening last week.
The money to be used as scholarships for students in the program. 
During the closing months of each semester the students prepare dinners for facility and local people.  Each week the menu changes from cuisine of one country to that of another.  Included this year was a Chinese Contemporary menu and it was this dinner we attended.
We marveled on how well the menu was selected, the excellence of each dish and the wonderful service, all done by the students.
First was the Daikon Asian mushroom salad, then two soups, hot and sour and egg drop.  This was followed by a Cantaloupe Sorbet with Midori.  The entree included smoked duck sausage with Hoisin sauce and braised duck leg  with fried egg noddle nest.
Dessert was Sesame seed balls with ginger ice cream.
The whole dinner was prepared by the Third Semester Culinary Arts students.
For sure they have learned their lessons well.