ARAHE Philippines 2011

The Asian Regional Association for Home Economics will hold its 16th Biennial International Congress with the theme "Towards a more Sustainable, Commitment-Based, Family-Focused Perspective in Addressing Global Issues" on July 25-29, 2011 at the Asian Institute of Management Conference Center Manila (ACCM) in Makati City, Philippines. This Congress is hosted by the Philippine Association for Home Economics in State Colleges and Universities (PAHESCU Inc.)

For more information, check out the official website:
http://www.araheph.com

AHES AGM 2011

The AHES Annual General Meeting 2011 will be held on 12 March 2011.
More information will be posted!

ARAHE INDIA

It is with great pleasure ARAHE Congress 2009 Organizing Committee invite you to ARAHE Congress 2009 in MKSSS, PUNE, INDIA.

ARAHE Congress was last held in Malaysia in 2007. We are delighted to have the opportunity to host ARAHE Congress 2009 .

The theme of the congress is “SOCIAL UPLIFTMENT THROUGH HUMAN EMPOWERMENT IN THE PERSPECTIVE OF HOME ECONOMICS” which will be focused in areas of current concern within: Sustainability, Globalization, Economy, Empowerment and Inter-culturalism.

We aim to have esteemed speakers/resource persons with specific reference to the core areas of Home Economics including:-
Consumer Issues, Family Economics, Family Resource Management
Design, Technology, Textiles, Clothing
Families, Childern, the Elderly, Households and Daily Life
Health, Food, Nutrition
Learning, Education

Food Photography, Advertising and Blogging (FAB module) workshop

Date : 19 June 2009, 9 to 5pm
Venue : NIE
Presented by AHES, in partnership with Canon


About 25 teachers signed up for the workshop. Ms Shirley Wong welcomed all of them and highlighted some of the advantages of attending the workshop :-

1. to connect with students! Food photography and food blogging is exciting and current.
2. to change the way your school and colleagues look at home economics.
3. allows for interdisciplinary partnerships with other departments.
4. it is an excellent module to launch for "white space" in the curriculum; creating a food photography portfolio is highly creative, and this is in line with the I&E intiatives.
5. can be introduced as an optional post exam activity.

Shirley covered the module outline and conducted theory lessons with the teachers in the morning session.

There were plenty of opportunities for teachers to do hands-on session. Practice makes perfect!!!

Any camera we have, DSLR with long lens, point and shoot... LET'S TAKE PHOTOS.

And teachers shared the shots, discussed the colours, lighting and most importantly had lots of fun!

These are the colourful and yummy objects for phototaking. Smile, 123, Cheese!!!

A quick blogging session sharing was conducted by Pooi Pooi and Shirley Goh.

After lunch, everybody was excited to meet the Dr Leslie Tay who is the famous blogger of ieatishootipost.sg. He shared with us lots of great tips on food photography. We were encouraged to think out of the box and unleashed our creativity.

Mr Russel from Canon brought along few sets of DSLR for the teachers to practice taking photos. Before that he explained the functions of a DSLR camera to the teachers. He also shared what are the differences between capturing photos with a DSLR camera and a simple "point and shoot" camera.

Some teachers were tempted to purchase their own DSLR after having the oppportunity to try the cameras.

Overall it was a fun and enriching workshop for all the participants.

Special thanks go to our partners, Canon and Dr Leslie Tay for your time and valuable sharing on food photography:)

Workshop 3 with Chef Eric Low

Date: 25 May 2009
Venue: NIE Foods Lab
Three Dishes : Crepes Au Breton, Chilli Crab Spaghetti and Molten Lava Chocolate Cake


The Workshop 3 was a blast. The participants had the opportunity to make their own savoury crepes served with homemade sour cream. The fillings are smoked salmon, caper, garlic and onion condiments.



Next we cooked the Chili Crab Spaghetti. The Singapore's unique champion seafood dish is transformed to a sensational pasta with chili crab style sauce with fresh crabmeat, tomatoes and a lip smacking chili paste, enriched with beated egg and garnished with lots of fresh coriander.



Last but not least, the long awaiting famous dessert, Molten Lava Chocolate Cake. As they say, death by chocolate, this sensational sinful warm lava oozing chocolate cake sent all of us to heaven. So heavenly eaten with the yummy vanilla ice cream and strawberries!!!



Let's see the making of the lava cake demostrated by Chef Eric...


Thank you everyone who signed up for the workshop and joined in the fun. Do look out for the events coming up in future!

Workshop 2 - Thai Cuisine

Date: 20 May 2009
Venue: Henderson Secondary School

3 Famous Thai Dishes
a) Green Mango Salad with Fresh Shrimps
b) Pan Roasted Chicken with "Son-in Law’s Eggs" and Spicy Sweet Soya Sauce
c) Stir Fried Glass Noodles with Assorted Seafood and Garlic Chives

Common Thai ingredients



President of AHES and one of the participants busy preparing and chopping ingredients for the mango salad.



Hands on experiences during the workshop



Final product served with garnishes.



"Say Cheese" Phototaking session.

An Italian Culinary Evening and More

On the evening of Monday 6th April, a full class of AHES members and guests were treated to an Italian evening with Chef Eric, hosted at Henderson Secondary School.

The evening started off with an introduction by Chef Eric, and we were quickly divided into groups for our hands-on preparation of some classic Italian dishes. Eager for some action (and being fair hungry), participants were guided by Chef Eric in each of our assigned dishes. For many, the most rewarding part of being taught by Chef Eric was not because of his accolades (Chef Eric gradudated from SHATEC and the Culinary Institue of America, was a member of Team Singapore at the bid for Presidium of the World Association of Chefs Societies in 2008, and is a member of jury for Awards of Excellence for World Gourmet Summit Singapore 2009, and the list goes on!), but partcipants were really struck by Chef's generous and affable nature in the way he teaches and shares his knowledge and skills with us.

The evening progressed with much sharing about specific recipes, methods of preparation, unusual ingredients such as Fennel and Truffle Oil, discussion of interesting flavour profiles (use of spices with desserts), plating of dishes, stories of Italian "Mamas" and chefs, and ended with the class happily tucking into our culinary creations and even "ta-pauing" home for loved ones.

Chef surprised us all with a yummy birthday cake for Samantha, who chose to spend her birthday with us! For a hands on class with 3 great dishes, food tasting and invaluable sharing by a professional Chef, this workshop is seriously value for money at $40! It is our honour to team up with Chef Eric to bring these culinary workshops to AHES members and guests. We are eagerly awaiting the next workshop on Thai Cuisine (20 April)!

By Shirley Wong

Photos taken by Pooi Pooi

Snapshots of some ingredients and finished product.


Chef's working...




The Participants: AHES Secretary and Prof Low Guat Tin from NIE.


The 'Shirleys' are happily tucking in the food.


Our DIP HEED students, from the FCS club benefited and enjoyed the workshop very much.


SEE YOU ON 20 APRIL 2009!!!