Category: News

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.*

OTTIMMO — Ottimmo International has a commitment to become an open college for anyone. The best culinary academy in Indonesia students come from various backgrounds and areas.

Now Ottimmo is more open with the acceptance of students with special needs, in accordance with the mandate of Pendidikan Tinggi (Dikti). Starting in the academic year 2019-2020 there are already some students with special needs who are studying by taking Diploma 3.

In accordance with Government Law number 20 of 2003 concerning the National Education System, inclusive education for persons with special needs must be applied in university. This system adopts an international education system, that is, there is no difference for people with disabilities.

Ottimmo International Director Zaldy Iskandar said, Ottimmo is very open to anyone from anywhere, including students with special needs. The instructors at Ottimmo, both chefs and lecturers, and also the staffs, will do their best to provide assistance to them.

“The modern education system no longer distinguishes students with special needs. They are also entitled to vocational education, including Ottimmo International culinary academy. “However, before they enrol, we need to see whether the students with special needs are able to accept lecture material, especially in the kitchen,” explained Zaldy Iskandar.

Zaldy admitted, the challenge of accepting students with special needs was clearly not light, especially Ottimmo is a campus with more practical lecture material. But he was very optimistic that the chefs and teachers could provide assistance very well.

“During the last accreditation visitation by Dikti, it was also emphasized that Ottimmo be open to students with special needs. We are happy because starting in the academic year 2019-2020 there are already students with special needs who study at Ottimmo. Of course I hope they will succeed in the culinary field,” he said.*

OTTIMMO – For the first time, Ottimmo International joined the 2019 International Community Service Program (ICSP). In collaboration with Petra Christian University (UK) and the Al Wali Foundation from the Netherlands, ICSP 2019 was held in Dusun Parang, Parang Village, Kediri Regency.

In the event which was held from July 16, 2019 to August 5, 2019, Ottimmo International was involved in various activities there. These activities include Dental Care for kindergarten, elementary school students and public, Nutrition Class, Cooking Demonstration, Water Projects, Waste Projects, Improvement of Facilities in the village and others.

ICSP 2019 participants were 15 dentist students from the Netherlands, six students from UK Petra, and three from Ottimmo International. They lived in the homes of Dusun Parang residents during ICSP, so they could feel the real village atmosphere.

Ottimmo sent three representatives, Reyhan Dhira representing students, Yasin Karyono as student affairs representative, and Kukuh Setyawan from public relations. It is expected that for ICSP 2020 student involvement will increase later.

“For the first involvement in this ICSP, Ottimmo can only send one student. In the future, we hope that more students will be involved because this program is very important and gives students good experience in community service,” explained Yasin Karyono, Ottimmo International Student Affairs.

Special activities held by Ottimmo are the Nutrition Class and Cooking Demo. “We provide an understanding of nutrition and processed food by using ingredients that are easily found in Parang,” explained Heni Adianata, a lecturer at Ottimmo International.

Meanwhile, Al Wali Foundation representative Cigdem Demir said that his party was very happy with Ottimmo’s involvement in the 2019 ICSP. “The existence of Ottimmo as a culinary academy provides a new atmosphere for ICSP, especially with programs related to food and nutrition which are very important for rural communities,” said Cigdem.*

OTTIMMO — The Coffee Class held by Ottimmo this year is different from previous years. This time the students were taken directly to the coffee processing center, the Coffee and Cocoa Research Institute (Puslitkoka) in Jember, East Java, on 29 and 30 September 2019.

For two days the 5th semester students were in Jember specifically to learn about coffee. On the first day, students get The History of Coffee given by Ir. Cahya Ismayadi MSc, reviewing all about coffee from history, plantation to processing.

On the second day, students headed to Puslitkoka which is about 30 minutes from the Aston Hotel, where they stayed. In the Puslitkoka area, in the first session the students did a Coffee Tasting which was to try the aroma and taste of various types of coffee, both Arabica and Robusta.

After that, the group headed for the coffee processing area, starting with the release of coffee beans, drying, and sorting the types of coffee according to the size of the seeds. At that location there is also the manufacture of coffee processing equipment and various products processed by Puslitkoka.

“We bring students here so that they understand how coffee is processed from the start to be served. So, they know that the processing of coffee goes through a rather long process, “explained Gilbert Hadiwirawan, assistant chef who accompanied students in Jember.

After learning the history of coffee and witnessing coffee processing, Ottimmo students get Coffee Brewing session. Specifically this session was given in the Ottimmo International campus, because the equipment in campus itself was very complete for Coffee Brewing.

In recent years, coffee is indeed very popular and a lot of cafes or coffee shops have sprung up. That is why learning about coffee is very important at Ottimmo, because however coffee cannot be separated from the culinary business today.

Coffee expert Cahya Ismayadi said, “Learning coffee is not enough just once or twice, but it takes a long time. This is because scientifically, coffee has a very broad scope, from planting, processing, and serving.”*

OTTIMMO—The students of Verona class had been given new challenge for their second semester. They need to finish four projects within April 2019. These projects were being held for the first time this year. In the previous years, there were only two projects for first grade students.

Titled “Small Project”, Ottimmo’s first year student will divided into 4 groups. Each of them need to handle different project through lottery. The four small projects are Canapé Party, Buffet, Ala Carte and Fine Dining, which been held on April 2nd, 8th, 23rd and 25th 2019.

Each project gives different challenges. As Canapé Party as an example, it can said that this project is considered as the easiest among others, but it doesn’t mean that the group which handling Canapé Party project can do it easily.

“In my opinion, there is nothing easy because it depends on our teamwork. We never done any project like this before. This project gave us many experience and knowledge about how to organize an event,” said Dennis, the student who were chooses as Head Chef for Buffet Project.

As for example, Buffet Project might not require plate presentation as Fine Dining Project, but Buffet Project would need keen calculation in order to serve foods for 100 guests. They also need better awareness about the taste while cooking in large quantity.

Ottimmo International Academy Director, Chef Zaldy Iskandar said that in the previous years, there were only two kinds of project; Thanksgiving Luncheon and Easter Luncheon. After several years through many evaluations, the concept of these projects has been changed.

“In the previous years, Thanksgiving and Easter Luncheon Projects were being held every November and March. It had been evaluated as not so effective because the students were still at their first semester, hence they haven’t equipped with adequate practical skills and experience,” Zaldy explained.

Therefore, the concept for projects had been changed into four, which been held within a month. Zaldy hopes that in the future, students gain new experience and knowledge in culinary, especially in doing events.(*)

OTTIMMO—Happy Birthday, Ottimmo! At April 29th 2019, Ottimmo International celebrate its 5th birthday. The campus which located in the elite residence of Citraland Surabaya was holding several events which involving all staffs and students.

The celebration of Ottimmo’s 5th birthday has been held within 2 days, at April 29th and 30th. On the first day, there were several events such as Blood Donation, Coffee Workshop and Cooking Demo. While on second day the events were Fun Walk, Arts Performance, Bazaar, and various competitions.

Ottimmo also got their special present for its 5th year birthday, B accreditation for culinary program from Badan Akreditasi Nasional Perguruan Tinggi (BAN-PT). Ottimmo keep broaden its connection overseas.

“We pray that Ottimmo keep growing and advanced to be the pioneer of modern culinary campus with international standard in Indonesia. “Of course we aware that this event got many flaws here and there,  but regardless we were doing our best,” said Head Committee of Ottimmo’s 5th Dies Natalis, Elsa Gabriela.

In this fifth birthday celebration, all the events were organized by CASO (Culinary Student Organization), which the previous years were handled by Ottimmo’s staffs. The purpose is to train CASO members to gain experience and skills to handle Dies Natalis each year in the future.

As the main event of Dies Natalis, April 30th 2019, there were winner announcement of High School Cooking Competition (HSCC) which been held in April 2019. Petra 3 Christian High School came as the champion of this year, St. Louis 1 Catholic High School as runner up and Petra 4 Christian High School as third winner.

“I am happy to see the effort and enthusiasm from Ottimmo International’s students and staffs. This means in its 5th year, Ottimmo become more solid and ready to overcome new challenges,” said Zaldy Iskandar, Ottimmo International Academy Director.

Zaldy added, Ottimmo’s birthday present were completed by the signing MoU between Ottimmo and Johnson and Wales University (JWU), USA. Senior Director of International Partnership JWU, Mehdi Moutahir had visited Ottimmo International Campus officially.(*)

OTTIMMO—A good news for Ottimmo International Campus approaching their 5th birthday. Ottimmo has achieved “B” accreditation from Badan Akreditasi Nasional Perguruan Tinggi (BAN-PT) through SK no. 375/SK/BAN-PT/Akred//Dipl-III/III/2019.

The “B” accreditation for Culinary Study Program is valid through March 12th 2019 until March 12th 2024. Ottimmo International Academy Director, Zaldy Iskandar happily stated that “B” accreditation is a positive development for Ottimmo.

“This is Ottimmo’s first accreditation after been established five years ago, and we got “B” accreditation as the result. This is a positive result and I am thankful to all staffs and students who always support the advance of Ottimmo,” said Zaldy Iskandar.

The director who was graduated from chef school in USA and Swiss also add, Ottimmo will become more serious to develop their campus quality since Ottimmo International now become the only Culinary Academy in Indonesia with “B” accreditation.

“Our target is obvious, we will strive to achieve “A” within next few years. Of course, it will need a lot of effort from the whole academy members. Ottimmo will never cease to develop and grow, in both lecturing and infrastructures,” said Zaldy.

The accreditation process has been conducted at February 14th -15th 2019. BAN-PT sent two assessors, Dra. Sachriani, M.Kes. and Dr. Elis Endang Nikmawati, M.Si. in order to verify the factual program of Culinary Arts in Ottimmo Campus, Citraland-Surabaya. After hearing the explanation from Ottimmo International Academy Director and Head of Study Program, the assessors also checking Ottimmo’s facilities and practical class process, in both Culinary Arts Kitchen and Baking and Pastry Arts Kitchen.(*)

Ottimmo – A total of 77 students of Ottimmo International that has finished their studies was graduated on 02 November 2018 at Vasa Hotel Surabaya. They are from batch of Venice (2015)

 

Graduation of Ottimmo is indeed quite unique because different from another university which the students wearing a toga, here we use a chef jacket and chef hat. When the students were entering the stage they received a pin from the academy director, Mr. Zaldy Iskandar.

 

The best student award was awarded to Elvia Christina with IPK of 3,6, aside from the academic award there were also some students that received award from non – academic which is Ruth Anchilla, Vincentius JC, and Elaine Andrio

 

“I Am really proud because Ottimmo can gave birth to a professional chef. With the skills they polish in the campus, I am sure that they are ready to face the challenge in culinary industry. They are all my pride” said Chef Zaldy Iskandar, Ottimmo International Academy Director

 

While the founder of Ottimmo International, Mr. Danu Rianto hoped this second graduation of Ottimmo will enrich and adding the dynamics of Indonesian culinary academy. According to him, the graduates of Ottimmo is able to compete with another professional chef.

 

“Even Vocational school from Australia (TAFE) admitting the curriculum in Ottimmo is really complete. It means the quality of Ottimmo is internationally recognized and he hoped that the graduates of Ottimmo can give significant effect to the growth of culinary industry in Indonesia and the world,” said Mr. Danu Rianto

 

In a different occasion, the best graduates Elvia Christina said her experience to study in Ottimmo will brought her to success in culinary industry. “I have polished a very good skill in Ottimmo. I am sure it will support me in the culinary business,” said Elvia

 

In the graduation it is also announced the winner of culinary challenge, which is the competition that was joined by all the Ottimmo students when they are still active as a student. The winner of culinary challenge from the batch Venice is Digna Thea and she received the prize of Rp. 44.000.000.*

Flavoria, The Food Euphoria

OTTIMMO International have succeed helding International Gourmet Galore (IGG) 2018. Was held on 30 September 2018, IGG which the committee were all students, this time picking the theme was Flavoria, a bazaar with vintage atmosphere.

IGG which an annual event was held in OTTIMMO campus were visited by almost 2000 people. The main course is a food bazaar that serve variance of food from 16 countries such as China, French, England, United States, India, Germany, and more.

The decoration makes the ambience really nice. There were games that we often found in carnival, and also clown attraction and tarot. The head of committee Andrew Levinson said the theme of carnival was selected because it is matched with bazaar that serve various kind of food.

“Every year IGG choose a unique concept. For this year we choose Flavoria because the vintage carnival have a unique ambience inside, from the colorful decoration also interesting games,” said Andrew.

Different from the previous years which the carnival was held in Saturday night, IGG 2018 was held in Sunday night. However, this matter was not reduce the interest of the people. The area was full with crowd of the people.

Aside than bazaar and carnival type entertainments, there were also some performance which is Soul5ive band, Nanta, also performance band and solo vocal from the OTTIMMO student. The committee also invite selebgram Sylvie Cendana and Cindy Cendana as the MC.

IGG 2018 also give an award to the best booth in the bazaar. For the best decoration was wined by Macherie booth, best seller is De Truffle, while best mascot is Xingbao. Also there were announcement of High School Cooking Competition (HSCC), with the first winner is SMK Mater Amabilis.*

OTTIMMO – The beginning of August 2018 is a new experience of the Class of Florence. At least 96 students start their study in the baking and pastry class. In the first week they were taught the basic of baking and pastry.

 

The students were divided into two groups which is Fondant and Marzipan. Before starting the practical in the kitchen, they were introduced to the tools that are going to be used later on.

 

After knowing all of the tools that they are going to use, the students were taught the techniques to make a simple bread. The first lesson is to make Baguettes, a bread from French, the texture of this bread is hard from the outside but soft on the inside.

 

Along with the vision of Ottimmo to give a lesson from the basic, the process of making Baguettes also using a conventional method. One of it is slamming the dough so the dough can expand and have a good texture.

 

“It seems in the baking pastry is a little bit hard because we have to exert extra energy to slam the dough, waiting for the proofing and a long time to bake the bread.  But it is also challenging and a new experience for me,” said Febrina Albionita, student of Fondant group.

 

In the first week, the students will be taught all bout bread, aside than Baguettes there are also Grissini a famous bread from Italy and also Pretzel a bread from Germany, and also another famous bread from Europe that will be taught later on to the students.

 

Baking and pastry is different and need extra careful compared to culinary arts. In culinary arts the time duration is shorter and the food can be added by extra seasoning if we thought it is still lacking, but in baking and pastry if one phase is failed it can make another phase to be failed.*