Category: News

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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.

OTTIMMO–Ottimmo International Culinary Challenge is reaching its final phase after a week ago the eighth phase was completed. At the moment, there are only six students remaining in the contest among fourth semester students and they will have a showdown this week.

The remaining students in Culinary Challenge are Alvin Liady, Antonio Sanjaya, Widodo Thungadi, Digna Thea, Nasya Gunawan and Elvia Christina. The three students eliminated last week were Farid Azhari, Helmy P and Jimmy Sutadji.

Last week, those nine students were divided into three groups, India, the USA and Japan. They were asked to cook for 180 people, including all students and chefs in Ottimmo International. Team Japan and India got the highest scores.

For this week, the Culinary Challenge will have another selection and determine the best three students. The selection format is still classified. “This week, Culinary Challenge will eliminate three more students. From the six students, there will be three left for the final,” explained Chef Zaldy Iskandar, Director of Ottimmo International.

“The format and system of the selection is still classified. The point is, Culinary Challenge always present new challenges in each phase and it will be a surprise for them. Like the previous showdown, the judging is based on many aspects, not only for the palate,” said Chef Zaldy.

Meanwhile, one of the participants of Culinary Challenge Antonio Sanjaya said that he was ready for the next challenges. After succeeding in the eighth phase last week, he did not have any intention to stop at the big six. His target is qualifying for the final.

“I am ready for the next Culinary Challenge and I am optimistic to qualify for the final. There’s no special preparation, but I am ready for the competition. My target is the final as I have worked really hard to reach this point,” said Antonio Sanjaya. (*)