This month Dr Hervé This, the French chemist celebrated as the father of molecular gastronomy and the creator of “Note by note cooking”, is visiting Singapore and will be the graduation keynote speaker at At-Sunrice GlobalChef Academy, one of Singapore’s premier schools for culinary, pastry, baking and F&B service courses.
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.
Dubbed by the New York Times as “France’s favourite 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.
“We are thrilled to have Dr Hervé This join us for our 2018 graduation celebration and global alumni reunion week,” says Dr Kwan Lui, founder of At-Sunrice GlobalChef Academy. “Dr This’ theories and techniques have absolutely revolutionised cooking and inspired a new generation to rethink what cooking is and can be. His often controversial yet always thought-provoking scientific approach is never separated from his clear passion for cooking and the joy that it can bring. Our alumni, graduates and guests will learn more than they can possibly imagine from him.”
Commencing on the week of June 25, the At-Sunrice Graduation Week is the largest event and celebration the academy holds every year and spans a week of lectures, galas and showcases.
Dr This will also hold events and lectures at venues including Science Centre Singapore, the National University of Singapore and the facilities of At-Sunrice GlobalChef Academy.
On June 29, Dr This will supervise a note-by-note Gala Dinner for government partners, industry leaders, graduates and alumni of At-Sunrice, and representatives from the media.