“The At-Sunrice Western Galley features some of the most advanced technical equipment I have seen so far, such as the hood [ventilation system] for instance, which has been especially tailored to allow the constant inflow of cool air, and outflow of hot air. This ensures that the kitchen stays cool and conducive. I would say that the at-sunrice Western Galley is incredibly functional, and fully tailored towards a maximum culinary education.”
Chef Alan Bergman, Associate Instructor, Johnson & Wales University

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At-Sunrice New Wing Facilities
The At-Sunrice GlobalChef Academy’s new wing, launched in July 2006, adds 6,000 sq ft of training facilities, expanding the total campus size to 14,500 sq ft. Designed with immaculate hygiene and ease of sanitation foremost on its mind, at-sunrice reflects its East and West, Old and New World, Herbs and Spices cuisine definition, along with its Study & Work augmentation, in its kitchen classrooms of leading edge design and equipment consisting of the following schools.

Other At-Sunrice professional facilities to note:
• Comprehensive induction kitchen classrooms
• Commercial mis en place kitchen
• Commercial restaurant kitchen
• Private, luxury kitchen
• Licensed al fresco dining, 220 guests

A First For The Far East – The Wine Academy
A first in the Asian region, the Academy will be integral to future at-sunrice advanced wine certification and wine pairing classes. It hosts 3 full cellars of varieties of wine, and amazing floor space for a luxurious wine experience and maximum leisure. Right across this expanse is the exquisite Schott Zwiesel wine glass library, exhibiting a range of over 30 varieties of handcrafted wine glasses, each unique and tailored to specific types of wines. The Academy is accompanied on either side by sliding doors – one glass transparency plays with the breadth of space, while the other is sleek and black. The black doors are functional both for storage and wine bar exhibitions. Behind the sleek black sliders are round glass windows that peer into the veneer of at-sunrice’s Western Galley, allowing for maximum and constant flow of light.

Preserving Sweet French Classics For The New Era – The Pastry & Baking School
Designed for both Asian and Western pastry and baking, the At-Sunrice Pastry & Baking School emulates almost to perfection, the workflow of classic French patisseries. Beginning with the fundamentals of ingredient composition at the scaling station, the school moves down to fine dough mixing at its industrial, planetary mixers, followed closely by professional equipment maker Salva’s latest pastry dough sheeter. It then moves on to storage, where dough is proofed in environments of below 15 degrees, and subsequent digitized baking on an avant-garde Salva Modular Oven, which allows for the baking of both pastry and breads. The at-sunrice Pastry & Baking School exudes a very mobile and easy flow of movement amidst an Old World culinary environment set in a new millennium.

In The Spirit Of The Orient – The Asian Galley
The tightly specific dimensions of a century old building posed a structural challenge in designing a culinary academy, but one of its most successful adaptations lies in the ventilation systems of the Asian and Western Galleys. Redesigned to fit mechanical and electrical equipment, everything flushes into the ceiling for a sleek, contemporary look. Heat is channeled and distributed into various stoves, including the turbo charged, air blasted woks, to allow for multi-cooking such as soups or stocks. The Asian Galley, as with all true kitchens of the Far Eastern Orient, is also outfitted with industrial steamers, a charcoal barbeque and a roast oven – operationally ready for the two enduring signature cuisines of the Orient – the Roast Pig and the Peking Duck.

Avant Garde In The New World – The Western Galley
Fully designed for a full-bodied culinary education, the Western Galley presents to At-Sunrice students the flexibility of three integral cooking experiences – three specific centres of cooking that represent three very different “generations” of industrialized kitchens – induction, electric and gas. Induction cooking, which is one of the most advanced methods used in professional kitchens today, utilizes electro-magnetic transfers of heat, which is one of the safest methods of cooking. Tailored to extremely tight specifications, this galley provides extremely functional settings, as counters and refrigeration are placed right next to cooking centres, allowing for ease of movement. The Western Galley also boasts the most avant-garde culinary equipment in the industry to date – the Self Cooking Centre – one of the first to be imported into Asia. Operating on a fully digital platform, this equipment ensures that an entire cooking regime is pre-programmed and monitored from laptop via the internet, if so required!