1ST ANNUAL WORLDS OF HEALTHY FLAVORS ASIA® 2012 CONFERENCE PROGRAM TABLE OF CONTENTS WORLDS OF HEALTHY FLAVORS ASIA® OVERVIEW ........................................................................... 2 ENVISIONING A HEALTHIER NATION WITH THE HEALTH PROMOTION BOARD ...................... 4 SCIENTIFIC AND PUBLIC HEALTH ADVISORY COMMITTEE ............................................................ 6 SINGAPORE CULINARY ADVISORY COUNCIL ........................................................................................ 8 PROGRAM SCHEDULE .................................................................................................................................. 10 PARTICIPANT ADDRESS LISTS................................................................................................................... 19 PRESENTER, GUEST CHEF, MODERATOR, AND PANELIST BIOGRAPHIES ................................ 31 CHEF/FOODSERVICE EXECUTIVE BIOGRAPHIES ............................................................................... 43 SPONSOR PROFILES ...................................................................................................................................... 54 WEDNESDAY, NOVEMBER 28 ...................................................................................................................... 57 THURSDAY, NOVEMBER 29 ......................................................................................................................... 78 FRIDAY, NOVEMBER 30 .............................................................................................................................. 122 RECIPE INDEX ............................................................................................................................................... 166 Copyright © 2012 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. ® WORLDS OF HEALTHY FLAVORS ASIA 1 THE CULINARY INSTITUTE OF AMERICA NOVEMBER 2012 ® WORLDS OF HEALTHY FLAVORS ASIA OVERVIEW For nearly a decade The Culinary Institute of America (CIA) has collaborated with the Harvard School of Public Health (HSPH)—Department of Nutrition to research, plan and stage the highly acclaimed Worlds of Healthy Flavors leadership conference held each year at the CIA’s California campus (CIA at Greystone). This ground-breaking, by-invitation- only program brings together America’s most influential high-volume foodservice chefs, leading nutrition scientists, and various world cuisines and other culinary experts to advance healthier food choices in American foodservice. The American chefs and foodservice operators that are invited and attend this event each year—drawn from various high-volume sectors including hotels and resorts, chain restaurants, universities, schools and hospital foodservice—collectively shape the menus that impact the daily food choices for tens of millions of Americans. This initiative has had considerable, positive impact in the United States on increasing presence in the volume foodservice sector of whole grains, fruits and vegetables, fish, nuts and legumes, healthier oils, and other healthy foods. The CIA-Harvard program has been especially effective in educating American foodservice industry leaders on the urgent need to replace trans fats with healthier, unsaturated fats. With the success of this program and the launch of The Culinary Institute of America and its degree programs in Singapore, the CIA and Harvard School of Public Health—Department of Nutrition are proud to launch Worlds of Healthy Flavors ASIA®, on November 28-30, 2012, at Raffles City Convention Centre in Singapore, in partnership with Saw Swee Hock School of Public Health, National University of Singapore and Health Promotion Board, Singapore. This by-invitation-only leadership retreat includes opinion leaders and trendsetters in all sectors of the Singaporean foodservice and hospitality sectors as well as select leaders in the Singaporean medical, healthcare and public health sectors. Also joining us are a number of representatives from the foodservice sector in additional countries within Asia. Together with top nutrition scientists, world cuisine experts, nutrition communication and marketing professionals, and consumer and trade media, our total attendance is nearly 200. The CIA and HSPH recognize the tremendous challenges that lie ahead for Singaporean chefs and foodservice leaders in successfully developing and promoting healthier food choices, and working to avert high rates of type II diabetes and other diet-linked chronic diseases for the Singaporean population. At the same time, American, European and other international travelers coming to Singapore are increasingly looking for delicious, healthy food—both Asian and Western. This is an opportunity to satisfy a new set of food preferences for international travelers that Singaporean chefs and foodservice leaders cannot afford to ignore. The CIA and HSPH are confident that, working collaboratively with our programmatic partners and industry leaders in Singapore, we can significantly support and accelerate already existing efforts in Singapore to advance healthier food choices in light of these challenges and opportunities. ® WORLDS OF HEALTHY FLAVORS ASIA 2 THE CULINARY INSTITUTE OF AMERICA NOVEMBER 2012 Of equal importance in this effort is the involvement of medical and healthcare leaders in Singapore who, through this program, will learn about the most current nutrition research findings and healthy food and culinary insights that can be shared with patients and their families, as well as with hospital foodservice operators. As with our U.S.-based program, Worlds of Healthy Flavors ASIA will not only bring together top nutrition and medical experts from the United States (including representatives of our Scientific Advisory Committee; see attached) and Singapore, but also leading nutrition and public health experts from around Asia that can speak to issues and research in their countries, as well as provide insights on challenges and opportunities with various ethnic populations in Singapore. In addition, CIA chef-instructors and other Asian and Western chefs and culinary experts will present healthy cooking and menu strategies that can work to preserve the delicious, celebratory aspects of dining at the same time address a host of public health imperatives. While the program will be initially focused on advancing the knowledge and skill sets of the foodservice, hospitality and public health/medical sectors primarily in Singapore, this CIA- HSPH initiative will in subsequent years reach out to select foodservice industry, medical and public health leaders from around Asia who could benefit from this initiative. This will help to position Singapore as the center of learning around the nexus of issues connecting food, cooking, dining, diet, and public health. ® WORLDS OF HEALTHY FLAVORS ASIA 3 THE CULINARY INSTITUTE OF AMERICA NOVEMBER 2012 ENVISIONING A HEALTHIER NATION WITH THE HEALTH PROMOTION BOARD INTRODUCTION Food paradise - Singapore. Known for its culinary delights from Nasi Lemak, Chilli Crabs to Hainanese Chicken Rice, there are restaurants, hawker centres, coffee shops and 24-hour eateries to be found across the island selling an array of different dishes. However, along with great food comes the issue of tackling obesity in Singapore, which in part, is due to unhealthy diet and eating habits. Health Promotion Board’s 2010 National Nutrition Survey has revealed that Singaporeans have not only increased their caloric and fat intake, they are also not consciously consuming enough whole-grains, fruit and vegetables. In addition, with more Singaporeans eating out - where on average, 6 in 10 adult Singaporeans eat out at least four times a week, it is more important now than before for the food services sector in Singapore to work together in improving the dietary quality of food served to the customers. GETTING SINGAPORE HEALTHY TOGETHER So what are the efforts taken to improve the average Singaporean’s diet, which at the same time, allow everyone to continue to pursue their love for savoury hawker food? To kick- start the efforts in providing healthier choices for the public, key programmes such as the Healthier Choice Symbol (HCS) and Healthier Hawkers and Coffee Shops initiatives were introduced by the Health Promotion Board Singapore (HPB). These programmes were implemented, in partnership with Singapore’s food industry. EATING RIGHT STARTS WITH A HEALTHIER CHOICE In a steady climb since its launch, the HCS programme has garnered much support from the industry, with over 3,200 packaged products carrying the HCS symbol, including healthy like brown rice, whole-grain noodles, lower-sodium seasonings and sauces, and even lower- sugar beverages. Singaporeans can also choose HCS food products offered in hawker centres and restaurants island-wide. As an encouraging note to better and healthier eating habits, the 2008 Omnibus Survey shows that 8 in 10 Singaporeans are aware of what HCS is and use HCS as a guide in their daily food purchase. In addition, the sales volume of HCS products rose from 39.3 percent in 2003 to 53.5 percent in 2010. And to further improve the dietary in-take of Singaporeans, a nationwide Whole-grain Campaign was launched in 2009,