Ed Schoenfeld 1969年,67从纽约大学辍学,成为一名烹饪权威. He’s known for creating two of the country’s most delicious 中国人 restaurants, RedFarm 和 诱饵, 和 for being an unlikely ambassador for great 中国人 food 和 chefs. His career began by driving a Good Humor Truck 和 graduated to writing a column called “Gravy Stains” for the Brooklyn Heights Press. He drove a cab to finance banquets at 中国人 restaurants so he could order, 学习和吃深奥的菜肴——同时享受乐趣. 在20世纪70年代初,很少有中国烹饪书或课程, 但是有一个厨师, Lou Hoy Yuen在四川风味餐厅, 让艾德帮他买东西, 看他做饭, 了解什么是“好”. Ed became a leader in the ‘70s 和 ‘80s revolution for culinary authenticity 和 an authority on 中国人 cuisine. He was often quoted in the press, interviewed on radio 和 TV, 和 appeared in the documentary, 寻找左宗棠将军. Besides RedFarm 和 诱饵, he opened several top-rated restaurants in 纽约 City, including Vince & Eddie’s, Fishin’ Eddie, Pig Heaven, Auntie Yuan, Café Marimba 和 Safari Grill among others. 那些熟悉他的人, 爱他的慷慨, 故事, 幽默, 热情好客,美味佳肴, 东欧的混搭, 纽约, 美国的低地国家的, 中国人, 日本, 和意大利食材, 口味和技巧都是用爱来烹饪的. He was posthumously awarded 保利预科’s Distinguished 校友 Award in 2022.