Browse through At-Sunrice's archive of press releases and get in touch with our Media relations team.

The First Note by Note Traditional Chinese Dinner Created and Served in Singapore By Chefs from the At-Sunrice GlobalChef Academy

Jun 29, 2018

“When thinking of spreading Note by Note seeds here in Singapore, providing our diners awareness and literally food for thought, I believe we’ve done it well,” said Chef Tais Berenstein. “If Note by Note is one of the possible answers to reducing food waste and feeding the world in the future, now is the time we should start understanding Note by Note cuisine and should work on improving it.”


At-Sunrice GlobalChef Academy Announces Speaking Events for Professor Hervé THIS

Jun 19, 2018

“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.”


At-Sunrice GlobalChef Academy, Singapore Announces Professor Hervé This as Keynote Speaker for Graduation and Global Alumni Reunion Week Celebrations

May 15, 2018

A physical chemist at France’s National Institute for Agricultural Research, Dr. This is regarded as a true culinary revolutionary who has spent his career bringing science into the kitchen, both to explain traditional cooking and then to dismantle it. Hailed by The New York Times as “France’s favorite gastronomic mad scientist,” Dr. This is one of the two founders of molecular gastronomy, a subdivision of food science that emphasizes the chemical components of cooking and food.