Ed Schoenfeld ’67 dropped out of NYU in 1969 to become a culinary authority. 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, study 和 eat esoteric dishes – all while having fun. There were few 中国人 cookbooks or classes in the early 1970s, 但是有一个厨师, Lou Hoy Yuen at Szechuan Taste, allowed Ed to shop for him, 看他做饭, 和 learn what “good” was. 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, The 搜索 for General Tso. 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. Those who knew him well, loved his generosity, 故事, 幽默, hospitality 和 delicious cooking, a mash-up of Eastern European, 纽约, American low-country, 中国人, 日本, 和 Italian ingredients, flavors 和 techniques all cooked with love. He was posthumously awarded 保利预科’s Distinguished 校友 Award in 2022.