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(From left) At-Sunrice GlobalChef Academy's chef instructors Gn Ying Wei, Kelly Lee, and Aaron Goh.
ST PHOTO: GIN TAY
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SINGAPORE - Over four meals last month, culinary institution At-Sunrice GlobalChef Academy gave a group of guests a taste of the future of food.
The meals showcased a technique called Note-by-Note cooking advocated by French chemist Herve This in his 2014 book, Note-by-Note Cooking: The Future Of Cooking.
