Seiring dengan pertambahan usia Akademi Kuliner dan Patiseri OTTIMMO Internasional (OTTIMMO International) telah memasuki tahun ke-10, OTTIMMO International telah menjadi perguruan tinggi terdepan di bidang seni kuliner, telah mengarah pada globalisasi menyongsong revolusi industri 4.0 serta telah mewujudkan kurikulum merdeka belajar pada proses pembelajarannya. Sesuai dengan tema dies natalis tahun ini yaitu “Innovation, Collaboration, and Great Changes”; peringatan dies natalis ke-10 tahun 2024 ini tidak hanya menjadi ajang seremonial tahunan, namun juga diharapkan dapat sebagai proyeksi pengembangan OTTIMMO International dalam berinovasi sebagai pencapaian visi dan misi perguruan tinggi.
Rangakaian kegiatan dies natalis ke-10 OTTIMMO International dibuka dengan perayaan peringatan Hari Gizi Nasional yang bertepatan di tanggal 25 Januari 2024. Kegiatan tersebut kami tuangkan dalam bentuk Edukasi Gizi dan Workshop Menu Sarapan Sehat bagi Anak Usia Taman Kanak-Kanak. Kegiatan tersebut berlangsung di Gedung Wanita Kota Surabaya bekerjasama dengan Dharma Wanita Persatuan (DWP) Kota Surabaya dan TK Dharma Wanita Kota Surabaya.
Antuasiasme terlihat jelas dari para peserta yang merupakan siswa-siswi TK Dharma Wanita beserta para ibu dan guru. Chef Anthony dan Chef Yohana telah menyediakan dua kreasi menu untuk nugget ayam-nori dan burger telur-nugget sebagai kreasi menu sehat padat gizi bagi anak. Selain mempraktikkan cara memasak dan mengolah kreasi dua menu tersebut, para peserta juga dinilai dalam kreativitasnya dalam menyusun menu. Terdapat tiga peserta terbaik dalam kegiatan terserbut dan juga mendapatkan hadiah menarik dari OTTIMMO International dan DWP Kota Surabaya.
Masih terdapat tiga rangkaian kegiatan dies natalis ke-10 OTTIMMO International yang akan dilakukan -pada bulan-bulan mendatang. Perayaan rangakaian dies natalis ke-10 OTTIMMO International ini juga sebagai sarana untuk merealisasikan kerjasama-kerjasama yang telah terjalin melalui kolaborasi pentahelix yang melibatkan unsur akademisi, pemerintah, komunitas, bisnis, dan media. (Heni/Kaprodi)
OTTIMMO International bekerja sama dengan Jawa Pos menggelar kegiatan kompetisi Dekorasi Sushi Roll pada tanggal 19 November 2023, sebagai wujud dari program Pengabdian kepada Masyarakat. Bertempat di Ciputra World Mall Surabaya, kegiatan ini diikuti oleh anak-anak usia 6 tahun sampai remaja usia 20 tahunan. Dengan adanya acara ini, anak-anak dapat mengisi kegiatan diakhir pekannya sekaligus menyalurkan hobi bagi mereka yang suka memasak. Kegiatan ini bermanfaat melatih keterampilan dan ketelitian anak-anak melalui proses menyusun dan mendekorasi komponen sushi dengan teliti. Setiap peserta diwajibkan membuat 2 menu sushi yaitu uramaki roll dan norimaki roll.
Peserta diajak untuk menuangkan kreatifitasnya dengan beragam cara dengan menggunakan berbagai macam bahan yang sudah disediakan. Didampingi oleh orang tuanya, anak-anak terlihat antusias mengikuti seluruh rangkaian kegiatan mulai dari demo pembuatan sushi, proses perlombaan, penilaian, hingga pengumuman pemenang. Sementara itu, pelaksanaan demo dan penilaian kompetisi ini dilakukan oleh Mahasiswa OTTIMMO. Acara ini tidak hanya menjadi ajang kompetisi, tetapi juga sarana untuk memupuk minat anak dan remaja dalam seni kuliner. Kompetisi dekorasi sushi roll merupakan suatu kegiatan perlombaan mendekorasi sushi yang bukan hanya membutuhkan kecepatan, namun juga membutuhkan ketelitian dan ketekunan. Kegiatan ini diharapkan dapat menumbuhkan kreatifitas dan jiwa berkompetisi sehingga dapat memberikan dampak positif untuk anak-anak kedepannya. (Elma/LPPM)
Merdeka Belajar Kampus Merdeka adalah program dalam dunia pendidikan yang sudah di galangkan oleh Kementerian Pendidikan dan Kebudayaan Republik Indonesia pada Januari tahun 2020. Apa itu program Merdeka Belajar Kampus Merdeka? Dikutip dalam halaman Harian Kompas, menurut Dirjen Dikti Ristek Prof. Nizam, kebijakan Merdeka Belajar Kampus Merdeka (MBKM) yang diluncurkan Mendikbud Ristek Nadiem Makarim merupakan kerangka untuk menyiapkan mahasiswa menjadi sarjana yang tangguh, relevan dengan kebutuhan zaman, dan siap menjadi pemimpin dengan semangat kebangsaan yang tinggi. Nizam mengaku, Kampus Medeka memberikan hak kepada mahasiswa untuk tiga semester belajar di luar program studinya. Di program Kampus Merdeka, mahasiswa memiliki kesempatan 1 semester atau setara 20 SKS untuk menempuh pembelajaran di luar program studi pada perguruan tinggi yang sama. “Bisa juga paling lama 2 semester atau setara 40 sks menempuh pembelajaran pada program studi yang sama di perguruan tinggi berbeda,” ucap Nizam belum lama ini. Melalui program ini, terbuka kesempatan luas bagi mahasiswa untuk memperkaya dan meningkatkan wawasan serta kompetensinya di dunia nyata sesuai dengan passion dan cita-citanya. Dia meyakini, pembelajaran dapat terjadi di mana saja, tidak hanya di ruang kelas, perpustakaan dan laboratorium, tetapi juga bisa di desa, industri, tempat-tempat kerja, tempat-tempat pengabdian, pusat riset, maupun di masyarakat. Nizam menyebut, ada 9 kegiatan kampus merdeka yang bisa dijalani oleh mahasiswa, yakni kegiatan magang di industri, pertukaran mahasiswa, membangun desa, mengajar di sekolah, penelitian di lembaga riset, pengembangan kewirausahaan, studi independen/proyek mandiri, proyek kemanusiaan, dan bela negara. “Ini kita lakukan (meluncurkan Kampus Merdeka) demi menyiapkan sumber daya manusia (SDM) unggul yang sesuai perkembangan zaman, kemajuan IPTEK, tuntutan dunia usaha dan dunia industri, dinamika masyarakat, dan mampu menciptakan inovasi dan melahirkan produk merah-merah putih,” kata Nizam.
Dalam rangka mendukung program pemerintah terkait program MBKM tersebut, Akademi Kuliner dan Patiseri OTTIMMO International mengadakan kegiatan yaitu berupa edukasi gizi untuk pencegahan anak stunting. Kegiatan kolaborasi antara Prodi, Humas, dan LPPM ini diadakan sebagai perwujudan praktik dari beberapa mata kuliah seperti Food Nutrition, Bahasa Indonesia, PPKN dan Kewarganegaraan. Tidak hanya itu saja, di sisi lain agar mahasiswa dapat mengerti akan kandungan gizi dalam suatu makanan secara teoritis dan dapat juga diimplementasikan melalui edukasi gizi. Kegiatan ini dilaksanakan pada hari Rabu, tanggal 13 Desember 2023, bertempat di Sekolah Dasar Negeri Wiyung 1 Surabaya. Acara dibuka dengan kata sambutan oleh Kepala Sekolah SDN Wiyung 1 Surabaya dan Ibu Camat Wiyung, setelah itu di lanjutkan dengan briefing teknis pelaksanaan, dan setelahnya para mahasiswa menyebar di beberapa kelas yang telah ditentukan. Adapun jumlah kelompok yang yang mengikuti edukasi gizi kali ini total ada 6 kelompok terdiri dari kelas 5 dan kelas 6. Rangkaian dalam kegiatan tersebut selain diadakannya edukasi gizi melalui media banner, brosur dan gambar, juga ada games, pembagian snack dan diakhiri dengan foto bersama. semua anak yang mengikuti kegiatan tersebut terlihat senang. Red. Marketing dan Prodi
Hygiene and sanitation are two things that are closely related to each other. Hygiene is a health effort by maintaining and protecting the cleanliness of the subject, such as washing hands with clean water and soap to protect hand hygiene, washing dishes to keep the plates clean, throwing away damaged parts of food to protect the integrity of the food as a whole. Meanwhile, sanitation is a health effort by maintaining and protecting the environmental cleanliness of the subject, for example providing clean water for washing hands or providing rubbish bins to collect rubbish. Sanitation also has several other goals, namely improving, maintaining and restoring human health, maximizing production efficiency and producing products that are healthy and safe from various influences that can cause disease in humans.
Likewise, food must be clean and processed properly. In food management, there are 6 principles that must be considered, namely the condition of food ingredients, how to store food ingredients, the processing process, how to transport cooked food, how to store cooked food and how to serve cooked food. Food and drink equipment that can be used, such as plates, glasses, bowls, spoons or forks, must also be clean. Several things that must be paid attention to are that the shape of the equipment is intact, not damaged, deformed, cracked or has uneven grooves. Clean equipment is prohibited from being held in places where food or drink is placed or placed in the mouth because microbial contamination will occur through the fingers. Apart from that, equipment that is cracked, chipped or broken apart from causing accidents (injuring hands) is also a source of dirt collection because it will not be washed properly and we are not allowed to reuse equipment that is designed for single use only.
Seeing the importance of this, the OTTIMMO International Culinary and Patisserie Academy through food hygiene and sanitation courses conducted industrial visits for first year students. The aim of this activity is so that students can understand the standards for the process of storing and making food in a clean manner in accordance with five-star hotel standards. The activity which will take place on November 29 2023 will take place at the FairField By Marriott hotel. Around 61 students followed and listened to explanations from professional chefs at the hotel, starting from cleanliness standards in the kitchen, how to store food, ideal temperatures for food storage areas, restaurant rooms, to ballroom capacity standards at events. In this course, each student is required to make a report explaining what they learned during their field trip.
Our hope is that after students take the field trip class, they will be able to understand better and provide more knowledge about hygiene standards in the kitchen and how to maintain clean food, because everything will return to health for everyone who consumes it. Health is something that the body absolutely needs. Without health, humans cannot move and work. When you are sick, you really feel the importance of health for a person. So, let’s work together to maintain health, starting from the smallest things, namely paying attention to the cleanliness of the food and drinks we consume every day.
Graduation usually refers to the formal completion of an educational program, usually at the end of a particular level or program of study. It is a ceremony or event that marks the successful completion of academic requirements, and often involves the conferral of a degree, diploma, or certificate. Graduation ceremonies are commonplace in various educational institutions, such as high schools, colleges and universities. During graduation ceremonies, students are often presented with their academic credentials and may wear academic attire, such as a cap and gown, as a symbol of their accomplishments. Graduation is an important milestone that marks the culmination of a period of learning and a transition to a new phase, be it further education, work, or other life endeavors. OTTIMMO International Culinary and Patisseries Academy on Thursday, November 30, 2023 held the 7th graduation ceremony for class of Bologna for 69 graduates at the Ballroom of The Westin Pakuwon Surabaya.
The theme carried in this graduation activity is “Youth, Success, and Strong Character in Digital Civilization”, that is, we hope that young graduates with high enthusiasm are a reflection of today’s graduates. Success at a young age is not impossible in this digital era. Moreover, with a young spirit and strong perseverance, the opportunities for success will be increasingly wide open. With youthful enthusiasm, strong character, and supported by good digital civilization, success can be achieved earlier. Apart from graduates, the event was attended by parents of students and several invited guests, such as companies that have collaborated with OTTIMMO International. Not only that, government agencies also attended and gave welcoming remarks, such as representatives from the East Java Provincial Government, namely Mr. Haryanto from the East Java Provincial Culture and Tourism Service who gave welcoming remarks to all graduates, and also the Minister of Tourism and Creative Economy also gave congratulations to graduates via video that has gone through the recording process.
It is an annual agenda that at every graduation activity the best graduate is always announced, namely the graduate with the highest achievement index, as well as the Most Outstanding Graduate, namely the graduate with high grades and is always active in every Academy activity. This year the title of Best Graduate was given to by Gladys Triana Tanri with a cumulative assessment index of 3.96, and the winner of Most OutStanding was Jason Ricardo Salim. Apart from these two awards, what is most eagerly awaited is the announcement of the winners of the culinary challenge. Culinary Challenge is a competition held by OTTIMMO International for students in each generation. The competition lasted for almost one semester while they were still studying, and the top three were selected. After that, one person is selected who gets the highest score and becomes the first winner, where the first winner will get sixty million rupiah. The finalists were Cecilia Sasongko, Christian Budiono, and Ervina, the one who won the prize was Ervina. All the audience applauded Ervina’s success.
The graduation ceremony closed with a prayer led by Miss Elma Sulistya, and afterwards ended with a group photo. Graduation is not the end, but the first step towards your future, congratulations to all Bologna graduates.
OTTIMMO International Culinary and Patisserie Academy Students created a healthy meal plan with the people of Wiyung – Surabaya, packaged with a cooking demonstration. This activity is an effort to prevent stunting in Surabaya. Heni Adhianata as Head of the OTTIMMO International Culinary Arts Study Program said that this activity was the final assignment of the culinary nutrition course she taught. In this activity, it is hoped that students will be able to create menu information that has nutritional value that can be disseminated to the public. On the other hand, Heni also stated that this cooking demonstration and educational activity was a form of OTTIMMO’s active role in reducing the stunting rate in Surabaya. Even though there is a decrease in monthly figures, it is hoped that the public will receive additional information and insight regarding preparing healthy menus for stunted children.
Students were divided into four groups and they were required to make a meal plan using raw materials based on animal and vegetable protein. Meal plans are not only made based on the composition of the ingredients, but also the nutritional value is taken into account. Apart from that, students use raw materials that are easily found on the market. From these ingredients, we also separate ingredients that can provide high protein, because stunted children need adequate protein intake. It is hoped that this off-campus learning activity can be a positive lesson for students to be more courageous in appearing in public to present the results of their research and demonstrate the menu processing process that has been created. Apart from that, the hope for the community is that they can gain additional information and insight about preparing healthy menus for stunted children, as well as get an overview of the processing and presentation of food menus through the cooking demonstrations provided.
In the dynamic industry of culinary arts, you must master the preparation of hot and cold appetisers. This important course is very crucial to the diner; in fact, it is an introduction to your menu. Usually, people who order appetisers are very hungry and can be a little impatient. It is even more critical on how quickly it is served, as well as the taste and presentation. Let OTTIMMO Culinary Academy in Surabaya instruct you on how to execute hot and cold appetisers with accuracy and perfection.
What is the Difference Between Hot and Cold Appetisers?
The most obvious difference between the two is the temperature at which they’re served. Another factor differentiating the two is that the cold appetiser is usually offered first; one of the main reasons is that it can be prepared quickly. The cold starter is intended to thrill the taste buds with a preview of your menu.
On the other hand, the hot appetiser shouldn’t duplicate or clash with the menu. There are so many options, it is usually the preferred selection. Whatever appetiser is chosen, it should only be limited to bite-sized portions; this will hold the diner over until the main course.
Popular Cold Appetisers
Canapes are small, open sandwiches that are only three to four centimetres square, and are referred to as finger food. They are a decorative appetiser typically made of cheese, meat, bread, or puff pastry. Garnishing is very important for the aesthetic and presentation of this small course.
The French word pâte means “paste”, indicative of its smooth consistency. Traditionally made with beef liver, but can also be made with chicken, pork, or more recently, vegan alternatives. Serve it with thinly sliced, crunchy bread or crackers.
Aspic jelly was originally developed to preserve meats, the gelatin shields the meat from air to prevent it from spoiling. Made with a meat stock, chunks of meat, seafood, vegetables, or eggs. When sliced, this visually stunning appetiser shows a cross section of the ingredients.
German Potato Salad
The German potato salad is a well-loved cold starter. Made with boiled potatoes and mixed with a dressing, it includes boiled eggs for creaminess and raw vegetables. This is a hearty cold appetiser, so limit the amount to only a couple of scoops.
Rice paper rolls
Rice paper rolls originated in Vietnam, where ingredients are wrapped in soaked rice paper (bánh tráng). The most common combinations include meat or seafood; trending vegan options can be utilised.
Charcuterie is another French innovation dating back to the 15th century. This can be as creative as you like with the selection of cured meats, cheese, olives, pickles, fruits, bread, or crackers. A preferred presentation is on a wooden platter or cutting board.
Popular Hot Appetisers
The dumpling is a beloved appetiser worldwide. A wide variety of cooking styles can be employed, such as baking, boiling, frying, steaming, or simmering in a broth. The ingredients can be as versatile as well; try meat, fish, vegetables, cheese, tofu, or sweets. Be creative and unique!
Fritters are locally known as “bakwan,” a lightly breaded snack surrounding a variety of sweet or savoury ingredients that is deep-fried. Typical ingredients are tempeh, tofu, bananas, cassava, corn, or jackfruit. It can be served with a sweet, spicy, or creamy sauce.
Samosas are an Indian pastry stuffed with diced potatoes, onions, green peas, lentils, ginger, spices, and green chilli. They are typically vegetarian but can be filled with any type of meat. Served hot, accompanied with a green chutney, yoghurt, tamarind paste, and garnished with green onion and cilantro. As long as it’s delicious, there are no rules.
Por Pia Thord
Por pia thord has been recently popularised in Hong Kong; these deep-fried Thai spring rolls are filled with crab and chicken and cooked until golden brown. Preferably served with a sweet and spicy chilli sauce.
Oxtail soup is a perfect example of using humble ingredients and elevating them to form a fine dining experience. This dish is known as “sop buntut” in Indonesia and is made with fried or barbecued oxtail and vegetables in a clear broth.
Main Characteristics of an Appetiser
Big flavour in a small bite
Light and tasty
Pairs great with a cocktail
Often overlooked, the appetiser is an essential part of menu planning and execution. Like a great introduction to a story, the appetiser introduces you to the main entrees and dessert. It establishes the tone and mood for the rest of your meal. The professional chefs at OTTIMMO Culinary Academy are here to harness and develop your skills for this vibrant business. This is one of the many subjects students will learn about in theory and through hands-on kitchen experience.
In the culinary world, obtaining a Michelin Star is a demanding process of dedication and skill. The discussion herein is to educate you about what a Michelin Star is and the criteria in which a restaurant is judged to earn one. Have you ever dreamed of earning a Michelin Star? The professional chefs at OTTIMMO Culinary Academy will guide and train you to achieve your dreams and goals.
What is a Michelin Star?
For those who are unfamiliar, a Michelin Star is a prestigious award given to restaurants for achieving culinary excellence. These guidelines were developed in 1900 by the Michelin tire company, and now they are a component of the Michelin Guide. Every year, this book is released for every major city in the world to identify the top eateries that meet their exacting standards. Let’s review the requirements to receive this award.
This is probably the most obvious answer for achieving a Michelin Star, but high-quality ingredients are not only limited to expensive items. Chefs must source the best ingredients regardless of cost. This levels the playing field for any restaurant, despite the price.
That means even a small food stall can earn a star. There are locations in Singapore selling street food that earned a star, where the cost starts at 23,000 Rupiah per plate. This gives hope for any business wanting to achieve this prestigious award.
Cooking Techniques and Flavours
Using ordinary ingredients combined with a masterful technique and thoughtful flavour fusion can elevate a dish. The chef can combine any combination of sour, sweet, bitter, spicy, salty, or umami flavours on the menu, but they must work well together to provide the diner a memorable meal.
The chef’s personality should be seen on the plate for Michelin inspectors. Showcase creativity and distinctive abilities for the cuisine. An important factor in deciding whether to give a restaurant a star is an ability to recognize its own personality.
Value for Money
This can be a tricky concept for a fine dining restaurant, but if the food, service, and ambience are impeccable, the diner will have a memorable experience. As long as the total fine dining package is flawless, then the value for money is worth it.
Maintaining High Standards
Consistency in carrying out the menu with perfect accuracy each and every time. Before granting the star, the Michelin Inspectors will randomly visit the restaurant six times to make sure the strict requirements are upheld. These restaurants are not permitted to have a bad day; the food presentation must be perfect even if the head chef is taking the day off.
Who are the Michelin Inspectors?
The Michelin Inspectors are sworn to secrecy, but it is known that they are veteran hospitality professionals who have been hired on as full-time inspectors. They travel 3 out of 4 weeks per month, tasting on average 240 restaurants a year.
There are only 120 inspectors worldwide in 30 countries with the ability to award a Michelin Star. The inspectors drive up to 30,000 kilometres per year. This exclusive club is driven by a passion for flavourful food and a curiosity to discover the next great restaurant worthy of a Michelin Star.
Michelin Guide has Arrived in Canada
Fourteen Michelin Stars were given as a start to the celebration of the Michelin Guide’s inaugural publication in Toronto. The federal tourism minister said that this is a tremendous opportunity for the city of Toronto to be recognized as a global culinary destination.
Also, a restaurant with a French-inspired menu that has regularly been called one of the greatest in the world, is a notable recipient of the prize. Another honouree, Don Alfonso, which opened in 1890, was once awarded the top Italian eatery outside of Italy. Twelve establishments received one star, which is considered to be “very good.” The sole establishment to receive two stars is Sushi Masaki Saito, which has “outstanding cooking” and is “worth a detour,” according to the book.
As you can see, the Michelin Star is a prestigious award. You must possess outstanding abilities and expertise if you ever get the chance to cook at a one-to-three-star restaurant. Why not kick start your career journey at OTTIMMO International Academy? The chefs are top-notch, the facilities are first-rate, and they will teach you the skills you need to secure a Michelin Star for your future restaurant.
In this ever-changing, dynamic culinary world, the food business trends upcoming for 2023 are here and may surprise you. Keeping up with the trend is important because it will impact your business and you must keep informed of the expectations of your potential customers. Learning how to use these new ingredients and adapting your restaurant’s menu will contribute to your success. Everything you need to know is a part of the learning process at OTTIMMO Culinary Academy.
Since the COVID pandemic, businesses have either entirely closed down or stayed open by simply going digital. By creating an app or utilising a third-party software like Gojek or Grab, eateries may easily provide meals to customers without breaking social restrictions. It’s a really practical way to place food orders without having to stand in line, which is why this trend is still continuing strong. Additionally, people are still hesitant to dine in public and prefer the comfort of dining at home.
Restaurant Trends for 2023
Zero Alcohol Cocktails
The conversion to a vegan menu is a huge trend that is going to continue through 2023. People are globally aware of the environmental pressures that we are facing in society and want to convert to a plant-based diet. Some restaurants have completely switched their menus to vegan and are profiting from the benefits.
The seafood industry has been drastically depleted by 90% in recent studies due to overfishing, pollution, and rising ocean temperatures. Keeping this in mind, seafood alternatives are trending by using soybeans, peas, lentils, seaweed, mushrooms, and jackfruit. Creativity and chef artistry will go a long way in the vegan sector.
The eco-friendly trend is far from gone; if anything, it is evolving and gaining momentum. Simple steps can be taken to reduce plastic waste, like switching to paper or bamboo straws, as well as using biodegradable packaging for take away. Your customers will take notice and support your efforts.
Choosing locally sourced and naturally produced ingredients is an important choice for the supply chain to reduce fossil fuels for delivery and support your community. Choosing suppliers that support regenerative agriculture and renewable practices for the soil, water and animals will leave the earth in a better state for future generations.
Some restaurants have chosen to reduce their menu size in order to save money in response to rising energy costs. The chef and staff’s efficiency will grow as a result of this tactic. A streamlined assortment was also mentioned as making ordering simpler for clients.
Zero Alcohol Cocktails
The younger generation drinks less, according to a survey. Mocktails are still ordered because they are delicious, entertaining, and visually appealing, and they have no negative consequences on driving safety.
The emergence of food trucks is in high demand, especially in North America. They are based outdoors and don’t break any social restrictions. They are now wildly popular and set up in the parking lots of closed-down businesses.
Trending Foods for 2023
Kelp and Avocado Oil
It’s all about healthier alternatives this year. By reducing your flour intake, you will keep yourself slimmer. Try substituting traditional pasta with zucchini, spaghetti squash, kelp, hearts of palm, or green bananas.
The current trend is to use dates as an alternative sweetener. They can be used as a syrup, paste or dehydrated. Try using it as an additive to your sauces or even mixing it into an energy ball.
Free Range Chickens
Ethically sourced chickens and eggs are important for diners wanting a better alternative to traditional factory farming. Advertising this fact will win over people seeking this option.
This trend has risen in popularity by creating classic comfort food dishes such as macaroni and cheese, meatloaf, or beef stew and replicating the flavours without using animal products. What are the meals that remind you of your childhood? Try converting them into a vegan dish.
Kelp and Avocado Oil
Kelp is a nutritious and versatile algae. It is being used for noodles or kelp chips. Avocado oil is increasingly becoming more mainstream; expect to see it being advertised with potato chips or mayonnaise. The health benefits include reduced cholesterol intake, vitamins such as beta-carotene and omega-three. Another benefit is that it has a neutral flavour and a higher smoke point.
Being aware of the upcoming trends and adapting your restaurant’s practices and menu is highly important to compete in this business. Training is required to learn how to cook with these new ingredients and their complex flavour profiles. Learn more about culinary business and keep up with the trends at OTTIMMO Culinary Academy.
To showcase the finest cuisine, the art of fine dining calls for the strictest attention to plating and detail along with precise cooking methods. Current trends call for styling a dish with modern cooking techniques and combining artistic flair for an elegant dining experience.
OTTIMMO Culinary Art Academy has the expertise and knowledge, with world-class equipment, and renowned master chefs, to refine our students’ skills to become masters in the culinary arts.
Here are some of the culinary skills needed as a chef.
One of the key modern preparation skills that a chef should have in his arsenal to excite his diners is sous-vide. This method is a modern twist on the traditional slow cooker. The ingredients get vacuum sealed in a bag, then slow cooked in a water bath. The result is delicious rendered-down meat and soft vegetables that create a scrumptious sauce to enhance the flavour and texture. Accompany these beautiful flavours with a thoughtful plating presentation to make your customers return back for more.
A preparation skill that is often overlooked but can be hailed as a gluten free pasta dish is spiralizing. This technique eliminates the use of pasta and replaces it by spiralizing your vegetables into a substitute for a healthy alternative. Use the traditional sauces for your vegetable pasta meals, considering the reduced calories and as a gluten free alternative for those with allergies. The stunning natural colours from the vegetables will surely entice your guests with visual brilliance.
The average cook does not use this method very often. The method of infusion, when used thoughtfully, can add a dimension of flavour. To separate the flavour from an item, steep it in hot liquid. It is typically added into the pressure cooker to infuse a meal. Garlic, chilies or black pepper are common spices, but lemon is also a great taste to utilize. Use these flavours in your cooking oils or in a variety of condiments. It can garnish your plate to add an artful touch. A simple approach that is loved by the culinary world when used skillfully.
The new age of fine dining has introduced the artful technique of replicating celebrity faces within the dish. This is definitely for those with a finer touch to detail. Consider using the pasta as hair, or brushing a sauce to create facial textures. It sounds like a radical idea but these methods are being used to create literal works of art. Impressing your guest with a beloved icon face will undoubtedly excite them.
“Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it’s how you combine them that sets you apart.” (Wolfgang Puck, Michelin Star Chef)
Consider this quote by renowned chef Wolfgang Puck, there are literally millions of combinations to consider when combining ingredients with a plethora of styles and flavours. You are only limited by your own imagination and skills. Take the step to let OTTIMMO Culinary Arts Academy reveal the tricks and tips in creating beautiful dishes with high-quality ingredients. Be a master of culinary arts with theoretical knowledge and practical skills at OTTIMMO MasterGourmet Academy.