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Being non-Chinese and having hiked to Chinatown for 20 years every weekend with my husband, who's from China, I understand Mr. Schoenfeld's passion. Still, I would have preferred to learn about Chinese food from those of Chinese heritage, Food for Passover from those of Jewish heritage, Danish food from those of Danish heritage...

It would be good to add that the greeting your expert used for Chinese New Year isn't even giving the new year's greeting in Mandarin/Pekinese the official Chinese dialect. He's using Cantaonese, which is just one of MANY provinces that make up China...although one version might be used by the millions of non-Cantonese Chineses, most Cantonese, the famous being from Hong Kong are known amongst the Chinese as the most money oriented one centering their life always on gain, fame and wealth.
Not the entire country or civlization is based upon one province's priority.

Our menu yesterday...that took eight people eight hours to consumer:

Tea-stained Five Spice Eggs,
Steamed Whole Shrimp,
Soy-braised Black Mushrooms
Tofu with Chrysanthemum Greens,
Poached Chicken Breast with Peanut Sauce
Black and White Pearl Balls
Velveted Duck
Potstickers
Summer Soup (Cold Sweet Broth w/Cloud Mushrooms, Lichee and Tangerines)
Whole steamed fish
Deep-Fried Quail
Orange-flavored Shrimp
Stuffed (Pork, Chicken, Shrimp) Baby Peppers
Cold Sesame Noodles and Bean Sprout Salad
Bitter Melon (Balsam Pear) Stuffed with Pork
Kung Pau Chicken
Braised Pork Belly (w/Ribs) and Bok Choy
Clear Soup with Pea shoots
Hibiscus and Grapefruit Sorbet

Plus: rice, lichee, sake, tea and just to piss off purists: a delightful 1975 Chateau Gloria St. Julien and a swig or two of Jim Beam Black.

Why can't a non-Chinese person be expert in Chinese food? I mean, isn't it like saying a Black person cannot lead a country that has a White majority...

why is the “curator of Chinese food in America” someone who is not Asian? or am I mistaken?

and, Kong hei fat choi to both of you.