Category: News

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.

Ottimmo have special guest on Friday, 28 July: Mr. Dahlan Iskan! Mr. Dahlan came to Ottimmo this morning and did some sports with us. He even became Ottimmo personal trainer! 🙂

After that, Mr. Dahlan visited Ottimmo facilities and tried some cuisines specially made by Ottimmo chefs. He enjoyed them very much and happy with the event in Ottimmo. He said that he would come to Ottimmo graduation day at Fairfield, Jl Mayjen Sungkono tomorrow. Yay!

Thank you very much Mr. Dahlan. Stay strong, cool, inspiring and happy. You are our inspiration. Proud of you!

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.