4th Annual Culinary Well-Being Conference

 

At-Sunrice Culinary Academy,  welcome you to the 2018 Wellbeing Conference, focused around the topic EAT WISE, LIVE WELL, “SARDINIAN LONGEVITY DNA AND ASSETS”. In 1997, the Akea project started to study longevity in Sardinia and in the early 2000s, physician Giovanni Pes and demographer Michael Poulain found remarkably low mortality rates and high life expectancies among several villages in central Sardinia. They marked each settlement onto a map, eventually creating a cluster of blue marks.

 

They labeled the region a blue zone, a term now used to refer to any area with centenarians (100 years or older). Five have been identified, including Nicoya, Costa Rica, and Ikaria, Greece.

 

The lessons and the secrets from the Sardinians centenaries, together with their most common recipes and products, are of great value added to the Italian tradition and diet, and very useful for the well-being-Italian-style, which is recognised in the world.  

A delegation of around 30 guests will be coming from Sardinia, Italy, to support the Conference. Besides the Eat Wise, Live Well conference, there will be a Mamoiada Folk Group presentation, which is a remote and ancestral Italian Village, a wellness gourmet lunch, masterclasses for industry chefs and a Sardinian gala dinner.

 

DATE: 28 November 2018

TIME: 9AM - 4PM

LOCATION: AT-SUNRICE GLOBALCHEF ACADEMY

TICKETS: CONFERENCE + WELL-BEING LUNCH + ONE MASTERCLASS $188 

CONFERENCE + WELL-BEING LUNCH $98

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AGENDA 

 

8.30 am

Registration

8.55 am

Delegates and Guests to be seated

9.00 am

Welcome Address by Dr. Kwan Lui, Founder & Director, At-Sunrice GlobalChef Academy

9.15 am

Introduction to Sardinia: an Island, a Continent by Mr Ciriaco Offeddu

9.30 am

Opening Keynote by Guest of Honour: Healthy Long Life Lessons from Sardinian Centenarians by Dr. Domenica Anna Obinu

10.00 am

Why Geasar, the airport company of Olbia Costa Smeralda, is launching a Culinary Academy? by Mr Lucio Murru

10.20 am

Morning Refreshments

10.35 am

Eat Your Way to Good Health: Feed Your Good Bacteria by Dr Patricia Conway

10.55 am

Specialist Diploma in Food Entrepreneurship by Chef Christian Bruhns

11.15 am

Panel Speakers

12.15 pm

Wellness Gourmet Lunch and Mamoiada Folk Group Presentation

1.30 pm

MASTERCLASSES (details below)

4.00 pm

End of Conference



 

 

MASTERCLASS

Hands-on Masterclass with our team of global chefs and have the pleasure of cooking with Sardinian products. 

 

 Franco Fenu 01 01

Christian Brunhs 0344

Patricia Conway 04

Martin Bader 02

   Chef Franco Fenu

Chef Christian Bruhns 

Prof. Patricia Conway

Mr. Martin Bader

 

Masterclass 1 by Chef Franco Fenu: Sardinian Longevity

Masterclass 2 by Prof. Patricia Conway and Chef Christian Bruhns: East Meets West Fermentation/Discovery of Good and Bad

Masterclass 3 by Mr. Giuseppe Izzo and Mr. Martin Bader: Blue Zone Elixirs

 

Introduction to Sardinia: an Island, a Continent

by Mr Ciriaco Offeddu
Engineer, business consultant and financial advisor, erstwhile president and CEO of several companies worldwide.

Graduated from the City University of Hong Kong with a Master in Creative Writing. Author of several publications. Journalist. Founder of the international cultural platform Beyond Thirty-Nine. Expert in Sardinia History and Genetics.

Sardinia has a long history of being subject to impressions. The Greeks called it Ichnusa, or footprint — when Zeus created the earth, he gathered the leftover pieces, threw them into the sea, and stepped down hard: voilà, Sardinia. Intruders have been leaving their footprints ever since: Phoenicians, Romans, Pisans, Catalans, billionaire yachtsmen, crabby and indolent writers. And yet somehow it has retained its thorny, intransigent particularity — ‘lost between Europe and Africa, and belonging to nowhere,’ as D. H. Lawrence put it. And zooming in on Sardinia, Barbagia and Ogliastra, like a human heart, are set slightly on the left of its body, closer to the northern part than the southern. Barbagia and Ogliastra are the most secluded regions, mountainous and impervious, hidden and rough. There you can find the secret of longevity.


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Opening Keynote by Guest of Honour: Healthy Long Life Lessons from Sardinian Centenarians

by Dr. Domenica Anna Obinu
Biologist and Specialist in Human Nutrition and Food Science, Specialist in Medical Genetics, Member of the Italian Society of Human Genetics, of the Italian Society of Human Nutrition, of the Association of Italian Nutritionists and Biologists, and Director of the Italian Obesity Society for the Sardinia Region

In1997, the Akea project started to study longevity in Sardinia and in the early 2000s, physician Giovanni Pes and demographer Michael Poulain found remarkably low mortality rates and high life expectancies among several villages in central Sardinia. They marked each settlement onto a map, eventually creating a cluster of blue marks. They labeled the region a blue zone, a term now used to refer to any area with extraordinarily long-living populations. Five have been identified, including Nicoya, Costa Rica, and Ikaria, Greece.
To find out why this is the case, the Akea group initially analyzed the population's gene pool. They had subscribed to the idea that geographical isolation may have resulted in genetic variants that favor longevity to be kept among locals. Since then they understood that genetics only count for about 25%, and they focused their attention on environmental factors and especially among then on food.


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Why Geasar, the airport company of Olbia Costa Smeralda, is launching a Culinary Academy?

by Mr Lucio Murru
Graduated from the University of Cagliari with a degree in Economic Sciences has a Master in Marketing & Communication.

At present, he is the Operational Director of Cortesa, the company of the Olbia Costa Smeralda Airport, committed in three development lines: management of the parking spaces; the Retail division, made of four stores and one on-line shop; the Food & Beverage division.

Cortesa wants to diversify the fields in which can operate, apart from the traditional airport activity, and wants to portray the best aspects of Sardinia, the most authentic and genuine one. The Culinary Academy will be not only a training school, but also a centre for exchanging good practice, knowledge and information with other prestigious academies in the world.


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Eat Your Way to Good Health: Feed Your Good Bacteria

by Dr Patricia Conway
MSc, PhD, MASM

A Visiting Professor at Nanyang Technological University in the School of Chemical and Biomedical Engineering, an Adjunct Professor at the University of New South Wales in the School of Biological, Earth and Environmental Sciences and Chief Scientist for ProBiOz Pty Ltd. She is a gastrointestinal microbiologist who has worked in industry and university in a number of countries both in basic research and product development targeting health and well-being by manipulating the microbes that we harbour in our bodies. Her research interests focus on developing novel foods that promote health and well-being.

The digestive tract harbours many trillions of bacteria which can have an enormous impact on your health and well-being. There are many different types of bacteria in this population and some can be very beneficial for health. Unfortunately, others can be quite harmful and have been linked to many diseases including those of the immune system, metabolic disorders such as diabetes and obesity, as well as disorders of the digestive tract. What we eat influences the composition of this bacterial population. This talk will explain how this population influences our health and describes ways to alter our diet to impact on this population.


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Specialist Diploma in Food Entrepreneurship

by Chef Christian Bruhns
Chief Operating Officer in At-Sunrice Global Chef Academy.

Christian has a culinary industry career spanning 32 years, five continents and experience in both Michelin starred restaurants and five-star hotels. Former Executive Chef and Assistant Vice President of Food Production at dnata Singapore, Executive Chef at the Hong Kong Jockey Club, Hilton International Beijing, Petaling Jaya, Hainan and Shanghai, The St. Regis Singapore

Open Sesame is a culinary school-backed food-focused accelerator. We intend to incubate the region’s most successful food-focused startups and develop them from ideation to commercialization. Over six months, student founders will complete several modules taught by seasoned entrepreneurs and business school lecturers; they cover topics including design thinking, competitor analysis, problem-market fit, digital marketing, fundraising, and new product development. We partner with the region’s most exciting food companies to understand their innovation requirements and connect them with the most relevant founders to develop prototypes for real-world challenges in the global food system.


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