Category: News

Introduction To Campus Environments And Rules and Regulations

 

OTTIMMO – the new students of OT starting their new academic study in Monday, July 31 2018. As an introduction program, 104 students start their orientation program.

 

For four days, the students were introduced to new rules and also the new environments, aside than doing the tour in the campus area, they were also introduced to the campus’s staff, teacher, and the chefs. Then the most important things which is the rules they need to obey in the campus area.

 

“To be a good chef, it is really important to be discipline and obeying the rules, regardless in the kitchen or outside of the kitchen. That’s what will build the character of a chef. For this year’s batch I will give them a title The Class of Verona,” said Zaldy Iskandar, The Director of Ottimmo International.

 

Like the previous year’s tradition, giving the students batch a title taking a name from the city in Italy. Based on the sequence there are Rome, Milan, Venice, Naples, Florence, and now Verona. With the title Verona, chef Zaldy hoped that this year Ottimmo will grow even more.

 

“We have make a cooperation with TAFE Queensland, Australia, and I hoped this year there will be more cooperation with another institution. For that matters, Ottimmo will make some better changes this year,” said Zaldy.

 

There are certain activities that were conducted in this year’s orientation which is motivational speaking, culinary challenge, also some games that focused on teamwork. “The point is we wanted to give a provision to the new students in order to make them adapt easily to the new environment of the campus,” said the Head of Orientation Program, Illy Oka.

 

Illy also said the orientation program in Ottimmo was designed as interesting as possible for the new students. “There are no bullying either in verbal or physical things, we wanted to make them feel comfort to study in Ottimmo, so that they can learn well in the future,” said Illy.*

OTTIMMO – As a young educational institution, Ottimmo is constantly making improvement every year. The changes that have intensively been made are lecture system, especially practical study in Culinary Arts Kitchen and Baking-Pastry Arts Kitchen.

 

The chefs continue to make modifications and improvements in the lecture system and some refer to other advanced institutions. One of the educational institutions that became the role model is TAFE Australia which in fact became the largest vocational education institution in Australia.

 

One of the major changes was made in 2018. The weekly exam selection method that is held every Friday for first year students. In individual exams, each student must bring the work he or she creates in Culinary Arts Kitchen to be presented directly in front of the chefs.

 

This method was only applied in 2018 because the chef only evaluates the results of the exam in Culinary Arts Kitchen without direct student involvement. Meanwhile in the new method, students can directly interact with the chefs.

 

“Using the new method, students can communicate more with the chefs. They can reveal complaints or obstacles in the kitchen related to the test process directly. This method also allows us to know what constraints faced by students, “explained Chef Zaldy Iskandar, Director of Ottimmo Academy.

 

Other changes were also been made during group exams. This year’s examination involves more juries, not just chefs but also staffs, as well as from college students from the senior level. The intensity of group exams is also enhanced, in order for students to be more accustomed working together as a team.

 

Another change is the delivery of materials or demos before the commencement of lectures at Culinary Arts Kitchen. If in the previous year demo was only done one chef, starting 2018 demo will be done by several chefs at once, hence the material can be learned more efficient.

 

“For the next year we will definitely make a better improvement. We will visit TAFE Queensland, Australia, and will certainly adopt lecture methods that we find useful and suitable to be implemented at Ottimmo, “continued Chef Zaldy.

 

Other changes may be more complementary for lecture material. For example, increasing the range of molecular gastronomy materials, students are emphasized to practice plate presentation frequently, as well as other changes. *

Between Skill, Mental and Luck

OTTIMMO – Culinary Arts Challenge is an annual event devoted to second-graders or Baking-Pastry Arts. Students who take part will be pitted his ability in the field of culinary, both practical skills in the kitchen and theory.

Within this year, Culinary Arts Challenge has brought up three finalists; Azizi Ilsa, Cindy Cenora and Cindy Angela. In order to reach the final stage, three of them have to beat dozens of other participants in each previous round.

The uniqueness of this challenge is that the winner is not announced directly after the end of the competition. But the three finalists who reached the final round must wait for the announcement of the winner at their graduation later. This is what makes the finalists become more curious.

Culinary Arts Challenge held several stages and each stage participants with the lowest points who must be eliminated. Not only skill and mental, luck is also become a very decisive factor. For example; in this competition, Azizi got a Golden Ticket so he could go directly to the final round.

He admits that the Golden Ticket is crucial to his journey to the final phase. “Golden Ticket at least makes it easier for me, because I can skip one phase and go straight to the final. But the Golden Ticket does not apply in the challenges made in groups, “said Azizi.

Yes, the Culinary Arts Challenge not only an individually competition of culinary skills but in certain phases it was also using group system. All of the members of the groups with the lowest points was eliminated automatically eliminated.

There were even a phase that required the contestant to choose a partner from outside the Culinary Arts Challenge participant, even from the junior level. “Choosing a partner is not an easy decision because I have to understand with his ability. Since they are at junior level, I have to find the reference of their ability before choosing, “said Cindy Cenora.

Culinary Arts Challenge is very tempting event for students based on the prizes offered. The winner of this 2018 challenge will get prizes worth almost IDR 50 million. Isn’t Fantastic? *

OTTIMMO – OTTIMMO International and Technical and Further Education (TAFE) Queensland, Australia, are in close relationship in 2018. After beginning the inaugural visit in November 2017, representatives from Australia’s largest vocational education institution, TAFE have three times visited Ottimmo Campus at Telaga Golf TC 4 No 2-3, Citraland, Surabaya.

On the first occasion, TAFE sent two delegates on November 1st, 2017, Caroline Lewis, Senior International Engagement Officer of TAFE Queensland, and Brent Kinnane, General Manager of TAFE Queensland. The second visit was Jason Ford, Leading Vocational Teacher Hospitality of Queensland TAFE.

As a chef, Jason Ford was not only visiting, but stayed for a week in Surabaya to learn the education system at OTTIMMO. Chef Jason also took his time to give cooking demo to OTTIMMO’s students in culinary arts kitchen and baking pastry arts kitchen.

“There is no doubt that OTTIMMO is in the process of creating professionals in the field of culinary in the future. It has been an honor to see how the chefs at OTTIMMO teach and inspire the students, I can not wait for the opportunity to come to this campus again.”, said Jason Ford.

Upon the arrival of Jason, TAFE still sent their representative, Janelle Chapman, Executive Director of TAFE Queensland on May 11th. As the relationship with TAFE Queensland is coming closer, OTTIMMO is planning to hold a return visit to Australia in early July 2018.

“TAFE is one of the biggest institution in Australia, therefore I am sure will get a lot of inputs that can be applied in OTTIMMO,” said Zaldy Iskandar, Academy Director of OTTIMMO.

Zaldy Iskandar plans to bring some of OTTIMMO’s students to look directly at the situation in TAFE. He hopes the students who leave for Australia will gain new experiences, especially to add insight in the culinary field.*

OTTIMMO – OTTIMMO International Culinary & Pastry Academy continues to move forward in order to be an excellent educational institution. To answer public’s expectations, in 2018 OTTIMMO is not only provide the path of Diploma 3 (D-3) program, but also provides an opportunity for students of OTTIMMO to continue their studies to Strata 1 (S-1) level.

In January 2018, OTTIMMO has established a partnership with University of Dr. Soetomo Surabaya. The cooperation of various fields marked by the signing of a Memorandum of Understanding by the Academy Director of OTTIMMO, Zaldy Iskandar, B.Sc. and the Rector of the University of Dr. Soetomo, Dr. Bachrul Amiq, S.H., M.H..

One of them is Dual Degree program (D3 + S1), student of OTTIMMO International who wish to get S-1 degree can continue in University of Dr. Soetomo. In addition to getting a degree A.Md. Par (Expert of Tourism) from OTTIMMO, the student will also get a Bachelor Degree in Food Technology.

“This is a form of OTTIMMO’s commitment to become an excellent educational institution in the future. We accommodate both the students’ and the public’s desire about the importance of advanced study, especially to S1. We have been getting many questions related to undergraduate programs and the cooperation with University of Dr. Soetomo giving an opportunity toward there, “explained OTTIMMO’s Academy Director, Zaldy Iskandar, B.Sc..

Meanwhile, the University of Dr. Soetomo or known as Unitomo is no less enthusiastic with this cooperation. Unitomo’s Rector, Dr. Bachrul Amiq, S.H., M.H., said he was impressed with the facilities and programs in OTTIMMO.

“I was surprised when I came to OTTIMMO and saw the facilities and programs that exist, the education in the culinary field is now so advanced that Unitomo has no doubt cooperating with the OTTIMMO Academy, I am sure that this cooperation will have a significant impact on both campuses,” he said. In addition OTTIMMO and Unitomo also working together to improve the quality of education, research, and human resources.*

Learn About Bakpao And Tea

OTTIMMO—One of the program for OTTIMMO International students in November is Factory Visit. Factory Visit is a supporting activity aimed to improve the knowledge and experience of students in food and beverage processing.

As a vocational education and the best of culinary and patisserie art academy in Indonesia, OTTIMMO International giving an opportunity to students to increase their sight through this factory visit.

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Heni Adhianata STP. MSc, the lecturer of OTTIMMO said, factory visit were held in SPAT Bakpao Telo and Wonosari Tea Plantation. Students are given an opportunity by SPAT Bakpao Telo to learn the process of making Bapkao, Bakpia, and bread made from sweet potatoes.

“In Wonosari Tea Plantation, students are invited to go to the tea plantation site to identify kinds of tea varieties. And then learn about the process of tea making along with various types of tea,” said Heni.

Students are also learn to evaluate the sensory profile of tea product (white tea, green tea, and black tea). Sisylia Herawaty, one of the students from semester 3 said, she found a new experience during factory visit, especially in tea processing and Bakpao Telo production.

“Now I know about tea processing step by step. Before this factory visit, I only knew that tea made from leaves but not about the processing. Here we can see that the processing of tea not as simple as we think,” said Sisyslia.*

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OTTIMMO– Thanksgiving Luncheon is one of students project held every November. Half of students from Florence Class (semester 1) set in the kitchen brigade prepare welcome drinks, appetizer, main course and dessert, for at least 20 guests.

The guest are primarily members of the Surabaya Expatriate Women Association. In the Thanksgiving Luncheon 2017 on November 17th, the students are serving Fresh Lime Mint Drink as welcome drink. As an appetizer, the guest can choose Deep Fried Beef and Chicken Samosa, or Deep Fried Potato and Peas Samosa.

As a main course, the luncheon team serve Butter Chicken, Grilled Calamari Stuffed with Aromatic Rice, and Baked Potato Stuffed with Sauteed Mushroom and Spinach. The guest can choose one of that menu. And for dessert, there is Four-Fruit Rubicks with Strawberry Puree.

Pinky Kalim, the Thanksgiving Luncheon team coordinator said, “I’m very happy we hold this luncheon successfully. Maybe there are some problem or weakness in this event and we have to evaluate. Thank you to the team and chefs for the hard work.”

Ottimmo International chefs who supervise the event give their evaluation after the event. Director of Ottimmo International Zaldy Iskandar said one of the weakness of the events is team work. The coordination and communication have to be better to make the event like this more special.

What about the guest’s opinion? Joey Dong, one of the guest from Singapore said that the students prepared well to hold Thanksgiving Luncheon. She like some of the dishes, for instance Samosa. “I like samosa and it’s delicious. The main course also good, but it can be improved,” said Joey Dong.

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A Night Full Of Food, Love, And Ghost!

OTTIMMO-International Gourmet Galore (IGG) successfully held on November 4th 2017. Not less than 1500 guests came to Ottimmo International to enjoy the event. This year, “Spooktacular” became the theme of this annual food fertival.

The word “Spooktacular” referred to spooky and spectacular, because the Halloween atmosphere in this events. IGG 2017 presented more than 30 savory and sweet street food from many country such as Japan, Thailand, China, India, Mexico, Germany, USA, Hongkong, Korea, Italy, Malaysia, Spain, Greek, Taiwan, France, and Indonesia.

On the stage, we had some performers, DJ Fortino Lintang, Devina Aureel and Ardin Hai, cooking demo, and Nanta Show. We also announced the winner of the High School Cooking Competition by The Director of Ottimmo International Zaldy Iskandar. In the front of the stage, 16 booths sell foods from many country.

The booths managed by the group of students, from the appearance and the food. They tried to make a good business or became best seller. “This event is from student, by students and for student. From this event, they can learn how to sell the product and manage the event,” said Zaldy Iskandar, Director of Ottimmo International.

Not just that, the guests could also enjoy The Haunted House, the house full of ghost that scary enough to get a goosebumps. Some of the students also did a scary make up, came up on the stage, and introduced the cuisine that sold in the booths.

Head of IGG 2017 Committee Celine Laurence said, “We have some problems before holding this event. But we can handle it and I’m very proud of the team. We give our best for this event, though the result still far from perfect. I hope next year IGG will be far better,” said Celine.*

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.