Setidaknya dalam setiap harinya tubuh memerlukan asupan cairan dua liter. Pun ketika menjalankan ibadah puasa, tubuh tetap membutuhkan cairan agar tubuh tetap bugar biasanya dibaginya 250ml/gelas atau estimasi 8 gelas.
Adapun rinciannya, yakni dua gelas pada saat sahur, dua gelas pada saat berbuka puasa, dua gelas pada saat malam sesudah buka puasa, dan dua gelas pada saat sebelum tidur.
Bagi orang yang tidak mempunyai riwayat penyakit tertentu boleh konsumsi makanan yang disukai, tapi alangkah baiknya dihindari makanan mengandung minyak dan santan. Sedangkan orang yang diusia lanjut atau terdapat penyakit seperti diabet, darah tinggi, penyakit jantung, lebih baik asupan gula, lemak, dan minyak dibatasi. Menu makanan bisa diganti dengan yang lebih sehat seperti dengan menghindari daging merah, dan menambah porsi sayur dalam makanan, konsumsi buah-buahan dan suplemenn tertentu juga dianjurkan untuk menjaga imunitas tubuh serta kelancaran ibadah puasa.
Selain itu, asupan karbohidrat juga dapat divariasikan menggunakan karbohidrat kompleks, seperti jagung dan beberapa jenis umbi-umbian. Hal tersebut dapat menjegahterjadinya kelonjakan gula darah yang dapat menyebabkan tubuh menjadi cepat lelah. (Heni/Kaprodi)
“Akademi Kuliner dan Patiseri OTTIMMO Internasional merupakan salah satu elemen penting dalam peningkatan kualitas produk UMKM yang kita bina melalui kurasi dan Inkubasi” sebut Ibu Shinta Setia Ikhsan selaku Ketua Dharmawanita Persatuan Kota Surabaya. Kegiatan kurasi dan inkubasi produk UMKM rutin dilaksanakan setiap 2 kali dalam satu tahun. Tercatat mulai dari awal tahun 2023, OTTIMMO International telah berkontribusi untuk peningkatan kualitas produk UMKM Kuliner.
Diawal tahun 2024, kegiatan kurasi UMKM yang Periode ke 3 ini diikuti oleh 40 UMKM telah dilaksanakan pada tanggal 27 Februari dan dilanjutkan kegiatan Inkubasi dengan 25 UMKM yang telah lolos seleksi kurasi produk. Adapun tahapan seleksi inkubasi produk terdiri dari 3 tahap, yang pertama yaitu seleksi online melalui video masak yang dikumpulkan dan dinilai oleh Ibu Dharmawanita Persatuan Kota Surabaya dan dipilih 40 pelaku UMKM terbaik. 40 UMKM terpilih selanjutnya akan mengikuti kegiatan kurasi, penilaian kualitas produk (rasa, kemasan dan penampakan keseluruhan), yang dilakukan oleh tim dari OTTIMMO International dan dipilih 25 besar untuk mengikuti kegiatan inkubasi produk. Tahap ke 3 yaitu inkubasi. Inkubasi produk merupakan sesi konseling produk langsung dengan pelaku UMKM untuk dibimbing dan diberi masukan perihal kualitas produk dan penilaian keseluruhan. Dalam sesi tersebut UMKM juga diberi kesempatan untuk menanyakan solusi dan hambatan yang ditemukan selama ini.
Kegiatan ini telah terbukti dapat meningkatkan kualitas produk UMKM dan berdampak pada jumlah penjualan, pasalnya pemenang UMKM inkubasi Periode pertama, Roti Bakar Kukus, telah membuka cabang ke 3-nya per akhir tahun 2023. Kegiatan Kurasi dan Inkubasi produk UMKM Kuliner bekerjasama dengan Dharmawanita Persatuan Kota Surabaya dan telah berjalan dengan lancar dan penuh antusias. Tidak hanya mendapatkan inkubasi produk oleh Chef Anthony Sucipto mengenai kualitas rasa dan teknik pemasakan, namun peserta UMKM juga mendapatkan materi Packaging dan Shelf Life yang disampaikan oleh Ms. Novi Indah Permata Sari dan Ms. Heni Adhianata. Harapannya kegiatan positif yang serupa dapat terus berlanjut dan membantu pelaku UMKM untuk terus berkembang dan meningkatkan kuantitas penjualan melalui perbaikan mutu produk.
Baru-baru ini CASO (Culinary Arts Students Organization) menggelar kegiatan leadership training selama 3 hari pada tanggal 21 Februari 2024 – 23 Februari 2024 dengan mengusung tema “Leadership Development to Build Responsibilities and Creativities”. Acara ini dibina oleh Mr.Robby selaku Student Affairs OTTIMMO dan di dampingi oleh Chef Antony, Chef Jessica, Ms. Icha selaku Public Relation OTTIMMO dan Mr. Fuad selaku Event Documentation. Kegiatan ini dibantu oleh event organizer “Improve Vision Adventure”. Kegiatan ini bertujuan untuk mengembangkan jiwa kepemimpinan, tanggung jawab, dan kreativitas para anggota CASO.
Kegiatan Senam Pagi / Source: OTTIMMO
Kegiatan diawali dengan upacara pembukaan dan senam bersama di hari pertama. Setelah itu, para peserta melakukan beberapa permainan yang dirancang untuk melatih kerja sama tim. Kegiatan di hari pertama diakhiri dengan pembekalan materi tentang program kerja masing-masing divisi di CASO agar lebih memahami tanggung jawabnya.
Game “The Tower of Glory” / Source: OTTIMMO
Di hari kedua, agenda diawali dengan senam pagi, dilanjutkan dengan serangkaian games yang dapat melatih keterampilan komunikasi, kerja sama, pengambilan keputusan, dan kepemimpinan. Games puncaknya “The Tower of Glory“ dimana anggota CASO harus bekerja sama untuk menjaga lilin yang diberikan panitia sampai ke tujuan yang sudah ditentukan, para peserta sangat antusias mengikuti games ini. Di malam harinya, diadakan malam api unggun yang mewajibkan kami menampilkan sebuah drama dari masing-masing kelompok. Setiap kelompok, membawakan tema yang unik, berhubungan dengan hal-hal yang perlu diperhatikan dalam berorganisasi dan kreativitas dari masing-masing anggota.
Kegiatan Susur Sungai / Source: OTTIMMOMeeting Internal / Source: OTTIMMO
Hari ketiga diawali dengan tracking dan susur sungai untuk melatih kerja sama dan kepemimpinan. Setelah itu, rangkaian kegiatan selama 3 hari ini ditutup dengan presentasi dan pembahasan tentang program kerja bersama yang akan dilaksanakan dalam 6 bulam ke depan. Program ini dirancang untuk meningkatkan efisiensi operasional dan kinerja tim kami di berbagai bidang. Setiap anggota tim telah berkontribusi dengan gagasan dan saran untuk menciptakan program yang berkelanjutan dan dapat memberikan dampak positif bagi organisasi CASO.
Kegiatan leadership training CASO ini sukses mencapai tujuannya, yaitu meningkatkan jiwa kepemimpinan, tanggung jawab, dan kreativitas anggota. Semua peserta sangat antusias mengikuti rangkaian acara yang telah disiapkan panitia. Kegiatan semacam ini sangat positif untuk pengembangan diri para anggota CASO. (CASO/OTTIMMO)
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
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.
Pate
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
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
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
Dumpling
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
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.
Samosa
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
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
Hunger inducing
Beautiful presentation
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.
