Year: 2020

Pesto sauce is one of the famous Italian style sauce from the northern Italy. It is originally consists only Italian sweet basil, olive oil, pine nuts and Parmesan cheese blended together. This sauce is known in Italy as Pesto alla Genovese.

The name originally comes from the word “pesta” which means to pound or to crush as this sauce is prepared by grounding the ingredients to release the flavour of the sweet basil using mortar and pestle.

The pesto sauce has many variations throughout the country. In general the color expected is green while in some regions there are some red pesto as well where the main ingredients is red paprika or sun dried tomatoes.

The pesto sauce is well known to be used as pasta sauce. However, in the classic and modern culinary world it is also used as spread, dips, dressing and even sauce for steak, fish and poultry dishes.

by : Chef Arya Putra Sunjaya, S.E., BBA

This is one of the famous potato side dish originating from southern germany. This dish is known in local language as “kartoffelsalat”
The northern germany also has a variation of this dish which is almost similar to american style potato salad.

The main difference between german and american style potato salad lies in the dressing, where in the german version the dressing is made from the bacon drippings and apple cider vinegar while the american version is largely mayonnaise based.

One of the interesting points of german potato salad is that im can be consumed either hot, warm, room temperature or even cold.

This dish is easy to made and also keep very well in the chiller. This dish is very versatile and usually paired with german staples such as bratwurst (pork sausages), wiener schnitzel(breaded pork), or roast chicken. The acidic nature of the potato salad goes very well with rich and fatty main courses.

by : Chef Arya Putra Sunjaya, S.E., BBA

OTTIMMO – On Monday (10/2), OTTIMMO International welcomed a special guest, students of Politeknik Jember. As many as 98 students from the Food Technology study program made observations on food and beverage at the OTTIMMO campus.

At the campus in the Citraland area, Surabaya, they had the opportunity to see firsthand culinary arts kitchen, baking pastry arts kitchen, as well as Le Galeria café. In culinary arts kitchen, Politeknik Jember students can watch cooking demonstrations by Chef Arya Sunjaya related to processing Basmati Rice and pinach Pesto.

While in the baking pastry arts kitchen, they witnessed how OTTIMMO students made Croissants. On the second floor kitchen, also provided examples of pastry products that can be enjoyed by visiting students.

While at the Le Galeria café, OTTIMMO baristas showed how to be creative in making coffee, cappuccino, and other beverage products. Guests are free to ask all matters relating to food and beverage products, even everything about the OTTIMMO campus.

Politeknik Jember Representative, Fatoni, said that his party was very happy to witness firsthand the manufacture of food and beverages at OTTIMMO. He really hoped that the students could bring a lot of knowledge from the visit to Surabaya.

“This is our second visit and we are happy to be able to get knowledge about food and drinks, as well as managing culinary schools at OTTIMMO. Hopefully the students will get good knowledge and ideas from this visit, “Fatoni explained.

Meanwhile, OTTIMMO Director Zaldy Iskandar said that his party was always open to welcoming visits from other campuses. According to him, Polytechnic Jember is special because it schedules an annual visit to OTTIMMO. “We proudly welcome the visit of the Jember Polytechnic. Hopefully get a lot of input from this visit, “said Chef Zaldy.*

Modern Chefs Aren’t Just Good at Cooking

OTTIMMO-Facing the increasingly rapid development of the culinary world, the demand for the chef profession also continues to increase. Even the chef profession is developing. Now it’s not just a cook, but chefs also have the ability to do business.

This is the concern of the OTTIMMO International Culinary and Patiseri School which continues to produce chefs with complete abilities. In accordance with the curriculum applied at OTTIMMO, chefs are designed not only to dwell in the kitchen to make culinary or pastry products.

“Professional chefs are increasingly needed in the culinary world, given the increasingly rapid development of culinary in Indonesia. I hope OTTIMMO will answer the need for the chef profession by continuing to produce professional chefs who can raise Indonesian cuisine, “said Priyantono Rudito, Expert Staff to the Minister of Tourism and Director of Telkom, in a scientific speech at the graduation ceremony.

Furthermore, they also have entrepreneurial skills, to understand food nutrition. All of that is learned while students are studying. “Today we again release chefs who have complete abilities, start cooking, entrepreneurs, and other skills,” explained Zaldy Iskandar, Director of OTTIMMO International, ahead of the graduation of the three campuses in the Citraland region.

The 3rd graduation of OTTIMMO was held at Bumi Surabaya Hotel, Thursday (11/21), by removing 65 graduates. Zaldy explained further, the graduates had taken Diploma-3 education for three years, as well as internship for six months in five-star hotels and famous restaurants.

“With theory and practice during college, plus internships in the best places, I am optimistic that the graduates can answer the culinary world needs of modern and professional chefs. I hope they will continue to learn even though they have left campus, “said Zaldy, a chef who had studied in the USA and Switzerland.

He said, the real world will be the best test for chefs, both those who are in the chef profession or run entrepreneurs. All have indeed been widely studied during college, but there will still be challenges in the real world.

In the graduation with the theme “Professional Chef for Wonderful Indonesia”, the graduated graduate was Celine Nicola with a GPA of 3.69. There was also an award for outstanding students from non-academic aspects that Tommy Terisno received.*