Year: 2017

Learn About Bakpao And Tea

OTTIMMO—One of the program for OTTIMMO International students in November is Factory Visit. Factory Visit is a supporting activity aimed to improve the knowledge and experience of students in food and beverage processing.

As a vocational education and the best of culinary and patisserie art academy in Indonesia, OTTIMMO International giving an opportunity to students to increase their sight through this factory visit.

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Heni Adhianata STP. MSc, the lecturer of OTTIMMO said, factory visit were held in SPAT Bakpao Telo and Wonosari Tea Plantation. Students are given an opportunity by SPAT Bakpao Telo to learn the process of making Bapkao, Bakpia, and bread made from sweet potatoes.

“In Wonosari Tea Plantation, students are invited to go to the tea plantation site to identify kinds of tea varieties. And then learn about the process of tea making along with various types of tea,” said Heni.

Students are also learn to evaluate the sensory profile of tea product (white tea, green tea, and black tea). Sisylia Herawaty, one of the students from semester 3 said, she found a new experience during factory visit, especially in tea processing and Bakpao Telo production.

“Now I know about tea processing step by step. Before this factory visit, I only knew that tea made from leaves but not about the processing. Here we can see that the processing of tea not as simple as we think,” said Sisyslia.*

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OTTIMMO– Thanksgiving Luncheon is one of students project held every November. Half of students from Florence Class (semester 1) set in the kitchen brigade prepare welcome drinks, appetizer, main course and dessert, for at least 20 guests.

The guest are primarily members of the Surabaya Expatriate Women Association. In the Thanksgiving Luncheon 2017 on November 17th, the students are serving Fresh Lime Mint Drink as welcome drink. As an appetizer, the guest can choose Deep Fried Beef and Chicken Samosa, or Deep Fried Potato and Peas Samosa.

As a main course, the luncheon team serve Butter Chicken, Grilled Calamari Stuffed with Aromatic Rice, and Baked Potato Stuffed with Sauteed Mushroom and Spinach. The guest can choose one of that menu. And for dessert, there is Four-Fruit Rubicks with Strawberry Puree.

Pinky Kalim, the Thanksgiving Luncheon team coordinator said, “I’m very happy we hold this luncheon successfully. Maybe there are some problem or weakness in this event and we have to evaluate. Thank you to the team and chefs for the hard work.”

Ottimmo International chefs who supervise the event give their evaluation after the event. Director of Ottimmo International Zaldy Iskandar said one of the weakness of the events is team work. The coordination and communication have to be better to make the event like this more special.

What about the guest’s opinion? Joey Dong, one of the guest from Singapore said that the students prepared well to hold Thanksgiving Luncheon. She like some of the dishes, for instance Samosa. “I like samosa and it’s delicious. The main course also good, but it can be improved,” said Joey Dong.

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A Night Full Of Food, Love, And Ghost!

OTTIMMO-International Gourmet Galore (IGG) successfully held on November 4th 2017. Not less than 1500 guests came to Ottimmo International to enjoy the event. This year, “Spooktacular” became the theme of this annual food fertival.

The word “Spooktacular” referred to spooky and spectacular, because the Halloween atmosphere in this events. IGG 2017 presented more than 30 savory and sweet street food from many country such as Japan, Thailand, China, India, Mexico, Germany, USA, Hongkong, Korea, Italy, Malaysia, Spain, Greek, Taiwan, France, and Indonesia.

On the stage, we had some performers, DJ Fortino Lintang, Devina Aureel and Ardin Hai, cooking demo, and Nanta Show. We also announced the winner of the High School Cooking Competition by The Director of Ottimmo International Zaldy Iskandar. In the front of the stage, 16 booths sell foods from many country.

The booths managed by the group of students, from the appearance and the food. They tried to make a good business or became best seller. “This event is from student, by students and for student. From this event, they can learn how to sell the product and manage the event,” said Zaldy Iskandar, Director of Ottimmo International.

Not just that, the guests could also enjoy The Haunted House, the house full of ghost that scary enough to get a goosebumps. Some of the students also did a scary make up, came up on the stage, and introduced the cuisine that sold in the booths.

Head of IGG 2017 Committee Celine Laurence said, “We have some problems before holding this event. But we can handle it and I’m very proud of the team. We give our best for this event, though the result still far from perfect. I hope next year IGG will be far better,” said Celine.*

OTTIMMO— OTTIMMO International MasterGourmet Academy freshmen will have two projects, Thanksgiving Luncheon and Easter Luncheon. Those two trial luncheon are always held every year to train the students on project management.

The first semester students will be divided into two groups. The first group will work on the Thanksgiving Luncheon project in November, while the other group will work on the Easter Luncheon project.

The concept adopted for the projects will be similar to the ones organized in the previous years. Guests will be invited to the campus of OTTIMMO International. They will give assessment on how the project is conducted by students, also on the food, service and other aspects.

Before doing those two projects, the students are introduced to the concept of the Thanksgiving dan Easter Luncheon. On October 6 and October 13, the first semester students will be the guests for Thanksgiving and Easter Team Trial Luncheon 2017, and the menu will be prepared by the chefs of Ottimmo.

“In the real Thanksgiving and Easter Luncheon, the students will provide the dishes and serve the guests. We introduce the concept first to them, so llater on they can do their project well,” explained Chef Zaldy Iskandar.

In this Thanksgiving and Easter Team Trial, the students have grasped the concept of the project. “We know that there should be appetizer, main course and dessert. The service is also important. Hopefully we can do it and our project will be a success,” said Billy, one of the freshmen.

In the previous year, Thanksgiving and Easter Luncheon invited Surabaya Expatriate Women Association. This year, the guests who will be invited to taste the students’ dishes are still being discussed.*

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OTTIMMO—After the students were introduced to various types of coffee, the fifth semester students were introduced to wine through a ‘Wine Tasting Workshop.’ It was held on 11-12 October 2017 and the students gained significant knowledge on the drink created from fermentation.

The presented learning material was quite concise. It covers the types of wine, their origins, the process of wine tasting and how to serve it. The workshop was presented by the Masterchef of OTTIMMO International Zaldy Iskandar.

 According to Chef Zaldy, the wine has its own prestige among world class drinks. It is not merely a drink to enjoy, but it has a lot of philosophies to learn. The study on wine has been very detailed and extensive.

“Learning about wine could not be done in hours or days. There are so many things to know and learn. No wonder, it has its own study. It studies not only about the making process and the way to keep it, but also how to plant the grapes well,” explained Chef Zaldy.

There is uniqueness on how we taste the wine. When we sniff the wine, everyone can detect different aromas. Some may smell wood, soil, smoke or other aromas. Chef Zaldy said that it is normal in wine tasting.

“Wine is produced from grapes and the taste depends on the soil where the grapes are grown. The vineyard location will give different aromas and each person will get their own aroma from the wine,” he added.

Bethari Gunawan, one of the students in the Wine Tasting Workshop said that she gained a lot of insights about wine. Even though the time was limited, she got the considerable knowledge.

“I just knew that the wine’s aroma can be different based on who sniff it. I also know that wine has a vast scope to learn, not only a drink for special occasions,” said Bethari.

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OTTIMMO–Culinary Art Student Organisation (CASO) of Ottimmo International Culinary and Pattisserie School has established its new management for 2017. A collaboration of third and first semester students will run CASO who has targeted some changes.

Before starting their works, the members of CASO gathered in a Training Camp held in Khalwat Bethlehem, Wagir of Malang. The 2017 Training Camp was held for three days from Friday, September 8 to Sunday, September 10.

During the camp, students learned about leadership, teamwork, character building, problem solving, also knowledge on organizational management. There were various activities from a discussion, games to outdoor activities.

“We expect this 2017 CASO to be tougher in doing their works. They should know each other better through the character building and teamwork training so they can do their jobs better,” stated Yasin Karyono, Student Affairs officer Ottimmo International.

CASO or Student Executive Board (BEM) members’ training camp was welcomed well by the Head of 2017 CASO, Marisa Nikita. She believed that this kind of training can expand the members’ knowledge so their targets can be achieved.

“It is indeed a really good and different activity from the previous one. I can see them enjoying themselves even though they have to be more discipline since there strict rules

OTTIMMO—The third semester students or baking-pastry class have learned a lot from the last three weeks. In early part of their learning in baking and pastry kitchen, students were introduced and taught how to make special pastries from around the world.
They learned how to make Bagels, Pretzels, Ciabatta, Naan, Grissini, Foccaccia and some other bread. For this first phase, the bread students made do not use sweeteners.

Naan for example, is a bland bread famous in South Asian countries like India, Pakistan or Bangladesh. To add flavor, it is stuffed with curry filling.

Similar to Naan, Bagel the Polish bread also has very little taste, only a bit of savory. It is also served with other things such cheese cream and ham. Bagel is crunchy outside but really soft inside.

Chef Zaldy Iskandar, the instructor of baking and pastry said that in early weeks, students are focused on baking, but they are not only taught how to make bread but the famous and popular bread in the world.
“For example, Ciabatta, it is one of the most authentic bread in the world. We teach the students how to make Ciabatta and other authentic popular bread so they know how to make the delicious and well-known bread in the world,” explained Chef Zaldy.
This process of baking looks simple but it takes a great deal of time. The students at least need three hours in the kitchen to make them, from making the dough, baking and taking it out of the oven.*

OTTIMMO—Freshmen of Ottimmo International in 2017 are having their orientation in the campus of Otttimmo International. There are 110 freshmen taking parts in the orientation held for four days from Monday, August 7 to August 10.

The orientation covers introduction to the campus and positive activities conducted for students. On the first day, the guest lecturer was Dahlan Iskan, the founder of Jawa Pos Group who was also the former BUMN Minister. It was a special moment for students.

In the occasion, Dahlan Iskan gave the student some advice and motivation before they started their studies. One of the advice was optimizing their power of youth.

“Students at your age should utilize three kind of powers, skills, strength and experience. Skills include mastery skill. You will all learn to master cooking skills in Ottimmo and it should be used well.”

“Second is strength. Youngsters always have more power and energy to do extraordinary things. Optimize your energy. And finally, experience will be gained when you feel disappointed, hurt or happy and related to work or assignments. It is very useful,” stated Dahlan Iskan.

Besides inviting a guest lecturer, there was also a workshop from the vendor related to culinary arts and business and nationalism presentation by the police force.

It was a positive orientation with educational concept to introduce the campus and establish a new community. There were no physical treatments given to the students.

“Orientation in Ottimmo International is not tough. We are not that kind of institution because the goal of this orientation is to introduce the campus where they study and get new friends. So we have an educational and fun concept,” said Tommy Terisno, Head of the Committe of Ottimmo International Orientation.*

OTTIMMO-Ottimmo International Mastergourmet Academy has completed the first graduation of Diploma III program successfully. There were 95 students graduated in a magnificent occasion in Fairfield, Marriot Hotel, Jalan Mayjen Sungkono, Surabaya, on Saturday, July 29.

The graduation was attended by the founder of Jawa Pos, Dahlan Iskan, giving precious lessons to the graduates. Ottimmo International presented a chef jacket, chef hat, and a pin to the former State Owned Enterprises Minister. In his speech, Dahlan said that the graduates of Ottimo International are not merely cooks.

“I have made a visit to the Campus of Ottimmo a day prior to the graduation. I saw the students have become not merely cooks but as maestros of culinary arts. It is in line with the ever-growing needs in culinary business,” stated Dahlan.

He also said that the current culinary business is very different from five or ten years ago. It demands complex supporting aspects so we do not only need cooks but also experts in business of cuisine.

“For example, if you are opening a restaurant or a café, it won’t be enough to serve a delicious dish only. The interior design and location should also be considered because the customers do not only come to eat but also to get a good spot for pictures,” Dahlan Iskan tipped the students.

The Director of Ottimmo International Zaldy Iskandar said that he was proud of the graduates’ achievements as some of them have started their own business or gotten jobs appropriate with their expertise. Chef Zaldy asked the graduates not to stop learning.

“Graduation doesn’t mean we stop learning. But we must face the real challenges. There are still many things to develop and improve. Cooking is like painting, there so many colors you can play with in a form of quality ingredients,” stated Chef Zaldy.

The first graduation ceremony was also attended by the founder of Ottimmo Danu Rianto, Yayasan Peritia Foundation, as well as hundreds of graduates’ parents. It is the biggest graduation of culinary academy in Indonesia.

The best graduate was Jessica Hartan, from Bali, with 3.64 GPA. Jessica has never thought of being the best graduate as she thought that her classmates also have excellent skills.

“I never thought that I’d be the best graduate. There were other students in my class who excels in the kitchen or in the other class. Nevertheless, I’m pleased with this achievement and hopefully it gives positive impacts at my working place,” said Jessica.