World renowned chemist and innovator will visit Singapore as part of At-Sunrice’s 2018 Distinguished Speaker Series
SINGAPORE, June 21 (Bernama-GLOBE NEWSWIRE) -- At-Sunrice GlobalChef Academy, the National University of Singapore and Science Centre Singapore announced today that Professor Hervé THIS, the internationally renowned chemist and pioneering founder of the cutting edge field of Molecular Gastronomy, will be holding a series of events and speaking engagements the week of 24 June in Singapore.
“At-Sunrice is honoured to bring Professor THIS to Singapore for our 2018 Distinguished Speaker Series and introduce an entirely new audience to his revolutionary and inspiring approach to the culinary sciences,” said Dr. Kwan Lui, founder of At-Sunrice GlobalChef Academy. “We encourage our At-Sunrice students to go beyond the craft and art of culinary education into the five domains incorporating Craft, Art, Science, Gastronomy and the Business of Food. Professor THIS uses chemistry, physics and biology to challenge traditional ideas of cooking and eating – and his discoveries will intrigue chefs, gourmets, famers, supply chain and scientists on all levels.”
SINGAPORE, June 21 (Bernama-GLOBE NEWSWIRE) -- At-Sunrice GlobalChef Academy, the National University of Singapore and Science Centre Singapore announced today that Professor Hervé THIS, the internationally renowned chemist and pioneering founder of the cutting edge field of Molecular Gastronomy, will be holding a series of events and speaking engagements the week of 24 June in Singapore.
“At-Sunrice is honoured to bring Professor THIS to Singapore for our 2018 Distinguished Speaker Series and introduce an entirely new audience to his revolutionary and inspiring approach to the culinary sciences,” said Dr. Kwan Lui, founder of At-Sunrice GlobalChef Academy. “We encourage our At-Sunrice students to go beyond the craft and art of culinary education into the five domains incorporating Craft, Art, Science, Gastronomy and the Business of Food. Professor THIS uses chemistry, physics and biology to challenge traditional ideas of cooking and eating – and his discoveries will intrigue chefs, gourmets, famers, supply chain and scientists on all levels.”
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