This just arrived, ticket purchased. Get on board quickly…
Congratulations! You are invited to attend TEDxSydney 2013 on Saturday 4 May 2013 at the Sydney Opera House.
You are strongly advised to RSVP immediately to this invitation … and certainly no later than Sunday 6 April 2013.
We cannot guarantee your place in the Concert Hall if you have not RSVP’d and paid for your attendance on or before that date, as your place will be offered to someone on what is a very long waiting list.
You’ll hear from us again in the middle of April.
So that you can put something in your diary, here are the time and place details for the day:
+ Registration: Western Foyer. Sydney Opera House | 7:30AM to 8:30AM
+ TEDxSydney Event: Sydney Opera House Concert Hall | 9:00AM to 6:30PM
+ After Party: Concert Hall Northern & Southern Foyers | 6:30PM to 8:30PM
We all feel that this year’s TEDxSydney will be the most exciting to date, and we hope that you’re going to be able to come.
Once again, please click on the RSVP link NOW. We need to know your availability ASAP.
The TEDxSydney 2013 Organising Team
TEDxSydney 2013 will take place on Saturday 4 May 2013 within the Concert Hall of the Sydney Opera House before a hand-picked live audience of 2,200. It will be simulcast throughout various other areas of the House for members of the public and visitors to enjoy on the day. It will also be streamed live on a number of platforms to a worldwide audience … viewing from home, the workplace or one of many planned satellite events. As with any TED event, the programming will blend talks and performances with interspersed “tasty video bits.” For 2013, and for the first time, food will be more closely integrated with the day’s proceedings … and, driven by TEDxSydney Food Curator Jill Dupleix, will actually form part of the programming.
Matt Moran, the head chef at ARIA Restaurant will lead a team of chefs to prepare fresh produce and sustainably raised livestock to feed you all at the event. Thanks to our unique collaboration with Sydney based Grow it Local, most of the ingredients for the day will have been provided by TEDxSydney members and event day guests. Let’s call it “crowd farming.” Two Angus steers pledged by our Executive Producer Janne Ryan are currently grazing on the Barrington Tops to reach their ideal weight. Lambs are being fattened at Moran’s family farm in Rocklea. Backyard hops are currently being grown by Young Henry’s brewery in Newtown to brew an exclusive TEDxSydney beer. And what’s more … all biodegradable waste from the day will be processed on location, and the compost offered to you guests. For some recent media coverage about this initiative see TEDxSydney 2013.
On the programming front our curatorial team is working hard to apply the finishing touches to the day. Check out the current lineup of speakers on our website.
In summary, we think that this year’s TEDxSydney will be the most exciting to date … all in pursuance of our shared vision for TEDxSydney, which is is to make it the Asia Pacific region’s leading platform and pipeline for the propagation of great ideas, storytelling, creativity and actionable innovation to the rest of the world; and to create and foster a sense of community amongst the people and organisations who have gathered (and continue to gather) around this event; and finally to provide a cultural focus and impetus for conversation and debate.
We’re pleased that you are going to be playing a key role in 2013.
We’ll be in touch again soon.
The TEDxSydney Organising Team