ONEONTA, N.Y. -- Internationally known master chef Joe Poon, a 1978 SUNY Oneonta graduate, will return to his alma mater on Thursday, February 17, to prepare a dinner to raise funds for the Food Service and Restaurant Administration Scholarship at the college. The event in the Morris Conference Center will include a silent auction at 6 p.m. and the dinner at 7 p.m.
Members of the community are invited to participate. Tickets are available at $125 each or $1,000 for a table of eight. One hundred dollars of each ticket will be a tax-deductible donation to the College at Oneonta Foundation in support of the scholarship. Reservations can be made by calling the Office of College Advancement at (607) 436-2535 by Friday, February 11.
A long-time friend of SUNY Oneonta and the recipient of a 2006 honorary SUNY Doctor of Humane Letters degree, Chef Poon won acclaim through his success in the culinary industry and his unfailing commitment to giving back to the community. His successful business ventures include Joe's Peking Duck House in Philadelphia, which was named one of America's top 14 Cantonese restaurants by "USA Today."
Chef Poon's dedication to philanthropy ranges from his popular Wok 'N Walk Tour of Philadelphia to teaching cooking classes for disadvantaged youths. He has returned to SUNY Oneonta many times to prepare dinners to benefit international students and the college, and a scholarship in his name supports students in the Food Service and Restaurant Administration program.
The author of the popular cookbook "Life Is Short...Cooking Is Fun," Chef Poon has served as an expert consultant for several national and international groups, a visiting teacher and advisor for institutions of higher education, and a member of the advisory board of the SUNY Oneonta Food Service and Restaurant Administration program. He has appeared on many television shows, and his Wok 'N Walk Tour was cited by the Food Network as one of the best culinary tours in the country, spotlighted on the PBS show "Christina Cooks," and featured in "Group Tour Magazine."
In recent years, Chef Poon has traveled extensively, studied culinary trends, taught cooking classes, and appeared at major international events. He has conducted Chinatown tours for chefs from around the world, carved watermelons for the National Watermelon Promotion Board, and experimented with cooking methods and ingredients from other cultures.
For the dinner he prepares at SUNY Oneonta, students from the classes of faculty member Oscar Oberkircher of the Human Ecology Department will set up the venue, serve as wait staff, and assist Chef Poon in the kitchen.
More information about Chef Poon's appearance at SUNY Oneonta is available from the Office of College Advancement at (607) 436-2535.