3rd Annual Culinary Well-Being Conference

At-Sunrice Culinary Academy, and Lifelong Learning Institute welcome you to the 2017 Wellbeing Conference, focused around the topic “Sugar: Good, Bad or Evil”. This year we have 4 impressive speakers, each with varied educational backgrounds around the topic of sweeteners. We invite you to relax and soak up the information as these health professionals talk science, research, facts and also bust the myths around the topic of sugar and its sweetener counterparts.

 

 

DATE: 28 OCTOBER 2017

TIME: 9AM - 4PM

LOCATION: AT-SUNRICE GLOBALCHEF ACADEMY

TICKETS: $35 (HALF DAY PASS), $75 (FULL DAY PASS)

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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 

9.15 am

  Opening Keynote: Sugar - Good, Bad & Evil by Dr. Georges M. Halpern, MD, PhD

10.15 am

  The Different Sugars, Sugar Sweeteners and Sugar Substitutes by Mr. Ryan Ong

10.45 am

  Morning Refreshments

11.00 am

  How Much Sugar is Reasonable? by Ms. Adriana Fabrini

11.30 pm

  Vision of Sugars by Chef Jason Tan

12.00 pm

  Panel Speakers

1.00 pm

  Wellness Gourmet Lunch

2.00 pm

  MASTERCLASSES (details below) by our team of global chefs

4.00 pm

  End of Conference

 

MASTERCLASS

Hands-on with our team of global chefs and have the pleasure of cooking without refined sugar. 

 

CWC CHEF PROFILE IMAGES SAATISH

Chef Satish Madaan
India

CWC CHEF PROFILE IMAGES TONY

Chef Tony Choo
Singapore

CWC CHEF PROFILE IMAGES ANDREAS

Chef Andreas Nauser
Switzerland

CWC CHEF PROFILE IMAGES NICHOLAS

Chef Nicolas Vergnole
France

 

Masterclass 1 by Chef Andreas Nauser: Milk Rice Pudding prepared with Stevia

Masterclass 2 by Chef Tony Choo: Natural Sweet and Sour Crispy Chicken Meat Ball with Tropical Fruits

Masterclass 3 by Chef Satish Madaan: Bitter Gourd & Cucumber Detox, Lotus Seeds Puff Porridge and Celeriac Extraction

Masterclass 4 by Chef Nicolas Vergnole: Lemon Basil Strawberry Vacherin

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Opening Keynote: Sugar - Good, Bad & Evil

by Dr. Georges M. Halpern, M.D, PhD
Past Professor of Medicine & Nutrition, University of California, Davis, and Hong Kong diverse Institutions

Since the dawn of agriculture and creation of cities, humans have been preoccupied with Food – not much as a source of nutrients, but as an endless source of pleasure. Food science and knowledge of human physiology are still mostly black boxes; and will remain so as ever moving targets. We will discuss the omnipresence of Orthorexia and how Sugar influences basic physiological pleasure. Emphasis will be on the Glycemic Index, but even more, the role of taste and how sweetness can rapidly induce addiction will be covered.

About the speaker:
A French and US citizen, Georges M. Halpern is a trained cook, an MD [Internal Medicine & Allergy/Immunology] and a PharmDSc [Pharmaceutical Sciences & Nutrition]. Georges has worked and lectured in 143 countries and is currently focusing his research on environmental public health issues.


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The Different Sugars, Sugar Sweeteners and Sugar Substitutes

by Mr. Ryan Ong, Dietician
Singapore Nutrition & Dietetics Association

While everyone loves a sweet treat, excessive intake of sugar will lead to health issues. Many use alternative sweeteners such as aspartame & stevia to reduce sugar intake, but are there any downsides to using them? It's time to find out the truth behind sugar and sweeteners commonly used by Singaporeans.

About the speaker:
Born and bred in Singapore, Ryan Ong received his Bachelor of Science (Hons) Degree in Nutrition & Dietetics from Flinders University, Australia. He has worked in local acute hospitals and private settings and is a Dietitian member with the Singapore Nutrition & Dietetics Association. His special interests include weight management, diabetes and chronic disease prevention management.


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How Much Sugar is Reasonable?

by Ms. Adriana Fabrini, Certified Holistic Nutrition Consultant

We all know that consuming sugar in excess is one of the worst things we can do our bodies. What we can’t seem to agree on is how much sugar is considered “excess”. That’s mostly because not all sugar is created equal, and because sugar is virtually everywhere. Your best bet is not only to find out HOW to consume sugar but also how much of it your unique body can use efficiently.

About the speaker:
From Argentina, Adriana Fabrini was educated in the United States as a Certified Holistic Nutrition Consultant. Adriana specializes in digestive health; helping her clients improve their diet by focusing solely on the quality of the products that they consume.


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Vision of Sugars

by Chef Jason Tan, Programme Lead - Pastry & Bakery
At-Sunrice GlobalChef Academy

With more education towards the effects of various sugars on our health, many are very concerned about what they put into their bodies. While it is very difficult to avoid sugar in our modern day processed food and ingredients, what we can do is to take a look at the future of sugars in our day-to-day application in cooking and baking from a personal and professional standpoint in the kitchen.

About the speaker:
Singapore born and raised, Chef Jason Tan is an award-winning chef and the Instructor of the Year 2015 / 2017 with At-Sunrice. He obtained his Certificate III in Hospitality for both Pâtisserie and Commercial Cookery in Australia, where he was presented with the ‘Dux Award’ for the most outstanding student in culinary arts.


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