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Ottimmo Students Finish 2017 Even Semester

OTTIMMO–All students of Ottimmo International have finished their second and fourth semester in 2017. Their studies ended last weekend after two weeks of busy schedules. They have long holiday until August 2017.

In the end of their second and fourth semester, the students have two kinds of exam, Final Exam and Final Project. Both look alike but they are actually very different from one another. Fourth semester students of Baking and Pastry for example, they had an individual Final Exam.

For their final project, they have to create something in groups. In one group, there are four or five students working on their final project in eight hours, from 9 A.M. to 6 P.M.

“Final Project is more tiring that the final exam, even though it is a group work. It is more difficult as we have to make one integrated concept and create a good teamwork with other students. Final exam is easier,” stated Farid Azhari, fourth semester student.

Meanwhile, for the second semester students. There is a final exam and final project but they are similar as both are individual works. They were not only busy in the kitchen because they had to do theoretical tests on English, Nutrition, and other subjects.

The Director of Ottimmo International Zaldy Iskandar holiday for two months. Freshmen orientation will be started in the beginning of August 2017 before all classes are resumed.

“After these final projects and final exams, all students have holiday until August 2017. They just need to wait for the results of tests they have done for the last two weeks. I hope they get the best results,” stated Zaldy Iskandar.*

SMKK Mater Amabilis Sweeps Medals In Session 3

OTTIMMO–SMKK Mater Amabilis takes all medals of Ottimmo International Culinary Competition Session 3, on Saturday, May 20. There were five teams from this school and all of them win the first place to the fifth place.


The members of the first winning team were Isadora Harum, Vincentius Anthony and Regina Clara. The got the highest scores in all judging aspects, cleanliness, time management, ingredient choice, creativity, plating and the palate.


The rules in this Culinary Competition was different from the third session last April. If the team cooked in turn before, now the team was divided. One member is made to read the recipe while the other two cooked and served it.


This system was not easy as the two students could not see the recipe. They can only listen to their teammate instructions. All of the teams have 1.5 hours to cook, serve and clean their station.


“The difficulty lies on how we translate the instructions from our teammate. If they are clear and simple, the cook will be easier. Fortunately, we can finish the dish on time,” said Isadora Harum.


For the second place, it was the team of Vani Angelina, Abigail Michelle and Clarissa Adinda. Based on the judging, the score difference was very small.


“Discipline is greatly emphasized in cooking. Some participant get score reductions as they were late coming out of the kitchen. Some teams also get the reduction from their cleanliness aspect, they did not make it in cleaning the utensils on time,” said Chef Zaldy Iskandar, the Head Judge, who is also the Director of Ottimmo International.


Culinary Competition which every session is participated by 12 teams from many senior high schools, will start again next June. Chef Zaldy hoped that SMA students can compete with SMK students.

Cooking is Always Useful Anytime

OTTIMMO– In Ottimmo International, there are a lot if students who have other routines besides learning at campus. They also do their activities based on their talents and potentials. One of the students with great achievements outside campus is Maria Yolanda Wenur.


The student of Baking & Pastry Class, who will finish her fourth semester, is a model. Her two professions have no connections but they can work at the same time. Yolanda has been a model for two years.


It is not difficult to notice Yolanda in Ottimmo campus. The second child of two siblings has a special trait as a model. She is beautiful and dazzling. She is slim and quite tall with reddish hair. It shows that she has great concern for her appearance.


“Before I became a model, I had this wish to learn culinary arts. I have been to some academies in Surabaya and I ended up here in Ottimmo International as it is suitable for me with the best facilities. After I got admitted here, then I tried to be a model,” Yolanda explained.


The girl born in Surabaya in 1996 was at first difficult to manage her schedules as a model and as a student. But later on, she finally found the rhythm and she could do both routines well even though sometimes she had to make sacrifices.


Learning at Ottimmo International for four semesters has made a good impression for her as she thinks that her studies was interesting. She thinks learning at culinary campus is really fun as she doesn not have to learn from textbooks all the time. Yolanda believes her potential is not in academic skill.


“I am not the kind of person who can stand with textbooka. So learning here is suitable for me as there are many practical work and it is really fun. Learning lots of menus, everything about cooking, with great chefs and nice friends. I have many good impressions here,” she continued.


So, which one does she choose, being a model or a chef? Gor now, she will focus on her modelling career while finishing her studies at Ottimmo International. And in the future, she wants to improve her cooking skill especially on Pastry.


“Being a model won’t last forever, there will be more younger models. That’s why I learn to cook so when I am no longer in modelling business I can start my own. Cooking skill will always be useful anytime,” Yolanda said.


She fell in love to Pastry and she wanted to learn more about it. She may learn more about it abroad. “The point is, I want to have my own pastry business and I must learn more, improve my knowledge and skills, no matter what,” she stated. *

Culinary Challenge Enters Final Phase

OTTIMMO–Ottimmo International Culinary Challenge is reaching its final phase after a week ago the eighth phase was completed. At the moment, there are only six students remaining in the contest among fourth semester students and they will have a showdown this week.


The remaining students in Culinary Challenge are Alvin Liady, Antonio Sanjaya, Widodo Thungadi, Digna Thea, Nasya Gunawan and Elvia Christina. The three students eliminated last week were Farid Azhari, Helmy P and Jimmy Sutadji.


Last week, those nine students were divided into three groups, India, the USA and Japan. They were asked to cook for 180 people, including all students and chefs in Ottimmo International. Team Japan and India got the highest scores.


For this week, the Culinary Challenge will have another selection and determine the best three students. The selection format is still classified. “This week, Culinary Challenge will eliminate three more students. From the six students, there will be three left for the final,” explained Chef Zaldy Iskandar, Director of Ottimmo International.


“The format and system of the selection is still classified. The point is, Culinary Challenge always present new challenges in each phase and it will be a surprise for them. Like the previous showdown, the judging is based on many aspects, not only for the palate,” said Chef Zaldy.


Meanwhile, one of the participants of Culinary Challenge Antonio Sanjaya said that he was ready for the next challenges. After succeeding in the eighth phase last week, he did not have any intention to stop at the big six. His target is qualifying for the final.


“I am ready for the next Culinary Challenge and I am optimistic to qualify for the final. There’s no special preparation, but I am ready for the competition. My target is the final as I have worked really hard to reach this point,” said Antonio Sanjaya. (*)

Cleanliness is Absolute

OTTIMMO— When we talk about cooking, the commoners will naturally think of the taste and the presentation. They are indeed the simplest parameters to judge a dish. However, there are some other parameters which are more important.


One of the important aspects which is prioritized in Ottimmo International, besides the taste and the presentation, is cleanliness. This is an essential factor which can be deemed to be equal with the two other aspects. This cleanliness aspect is always reflected in any activities in Ottimmo campus.


During practical lessons in the kitchen, the students do not only come and cook. They are obliged to clean up their stations and utensils. In short, the kitchen is clean as they arrive, it must be clean as they leave.


After the lessons, students wash their own utensils in the prepared spot. The tables, stoves, and drawers must be clean. This kind of responsibility is always instilled to the freshmen or the senior students.


“No matter how delicious the dish is, how beautiful the plating is, all of them are meaningless if the cleanliness is disregarded,” stated Chef Zaldy Iskandar, Director of  Ottimmo International.


Not only the utensils and the stations, the ingredients must also be clean and hygienic. Ottimmo has the finest facility to keep the ingredients clean and the students are used to that condition.


“In Ottimmo International, students are accustomed to be responsible for the cleanliness. Hopefully, later on, they will bring this sense of responsibility in their work or their business. Culinary business can’t be separated from cleanliness and hygiene,” added Chef Zaldy.


Cleanliness is not only instilled to the students. In any events held by Ottimmo International such as Cooking Competition for senior high school students, cleanliness is at the top of the judging aspects.