Chef Joseph Poon to visit Chatham University
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Chef Joseph Poon had just $8 in his pocket and an equally meager knowledge of English when he arrived in Philadelphia in the early 1970s. But that didn't stop the Hong Kong teenager from making a name on the American culinary scene.
In 1978, he opened Philly's first duck house, Sang Kee. Today, with several restaurants under his belt, the Culinary Institute of America grad offers Wok'N Walk Tours of Philly's Chinatown and teaches Asian Fusion cooking classes in his chef's kitchen on Cherry Street.
So what did it take to get there?
On Tuesday from 6:30 to 8:30 p.m. at Chatham University's Shadyside campus, Chef Poon will share his insights about what it takes to make it in the restaurant biz. He'll also do one of his signature fruit- and veggie-carving demonstrations.
Like the fortune cookie that follows an order of Peking duck, the event in Woodland Classroom 103 is free. But you must register by March 29 at chatham.edu/events or by calling 412-365-1153. It's sponsored by Chatham's Department of Business and Entrepreneurship.
First Published March 25, 2010 12:00 am
