Wednesday, October 1, 2014
Inquirer Daily News

Chef Joe Poon still carves out a niche

The chef turns up in the July/August issue of Food Network Magazine in a story titled, "Wild World of Watermelon," which features 10 wacky ways that Americans celebrate the fruit.

Chef Joe Poon still carves out a niche

Joe Poon, knife in hand, creating a likeness of Elvis Presley from watermelon rind.
Joe Poon, knife in hand, creating a likeness of Elvis Presley from watermelon rind. AKIRA SUWA / Staff Photographer

Back when he was the king of Chinatown, chef Joe Poon used to open his doors on Cherry Street on weekends to families, for whom he would demonstrate the art of fruit and vegetable carving.

He's been out of the day-to-day game of late, as he teaches and caters.

He just turned up in the July/August issue of Food Network Magazine in a story titled, “Wild World of Watermelon,” which features 10 wacky ways that Americans celebrate the fruit.

The piece shows some of Poon's work on behalf of the National Watermelon Promotion Board, which you can  see firsthand on July 19-20 at the 53rd Sunland-Tujunga Watermelon Festival in suburban L.A.

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