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On January 20, 2025, OTTIMMO International proudly introduced its newest program, the “Gourmet International Pathway Program,” a prestigious culinary training designed for aspiring chefs and food enthusiasts worldwide. Open to everyone, including recent Senior High School graduates and culinary aficionados, this program offers a unique opportunity to elevate culinary skills while exploring global food cultures. With a curriculum that combines *100% hands-on practice* in Culinary Arts or Baking & Pastry, students will gain expertise in classic French techniques, modern molecular gastronomy, baking, pastry arts, international cuisines, food safety, and more, ensuring they become versatile and well-rounded professionals.

One of the program’s highlights is its international internship opportunities in renowned culinary hubs such as the USA, Qatar, Dubai, Thailand, France, and Taiwan. Students will work in top-tier kitchens, gaining real-world experience while earning competitive salaries. These immersive internships provide invaluable exposure to diverse culinary environments and industry experts, bridging the gap between classroom learning and professional application. Additionally, this golden opportunity opens doors for participants to secure long-term careers abroad, giving them a strong competitive edge in the global culinary landscape.

Graduates of the Gourmet International Pathway Program will emerge as highly skilled professionals with a deep understanding of how food unites cultures and drives the global hospitality industry. Whether your passion lies in fine dining, innovative gastronomy, or collaborating with world-class chefs, this program is your stepping stone to success. The program begins in August 2025, so don’t miss this once-in-a-lifetime opportunity. For registration and further information, please contact our marketing team today!

Cindy/Marketing

Ketika kita berwisata ke suatu daerah, hal yang tidak luput dari tujuan adalah selain pesona alamnya, juga kuliner yang ada di daerah tersebut. Melalui kuliner tersebut, maka dapat diketahui akan budaya serta hasil alam yang melimpah di daerah tersebut. Menurut survei yang dilakukan oleh Taste Atlas yang menyatakan bahwa 4,51% pembaca memilih hidangan dari pulau Jawa merupakan hidangan terfavorit, yaitu seperti rawon, pecel, batagor, soto betawi dan bubur ayam. Jika dilihat dari jenis menu yang menjadi pilihan terfavorit pembaca Taste Atlas di atas, ada satu menu yang berasal dari Jawa Timur, yaitu rawon. Melihat dari besarnya minat masyarakat akan makanan tersebut, maka kami Akademi Kuliner dan Patiseri OTTIMMO Internasional melakukan edukasi kepada masyarakat dengan menyajikan hidangan yang berbahan dasar kluwek tersebut menjadi sajian ala hotel bintang lima.

Melalui kegiatan Bursa Pariwisata yang telah diadakan oleh Dinas Kebudayaan dan Pariwisata Provinsi Jawa Timur tahun 2024, OTTIMMO International berpartisipasi melalui talkshow dan cooking demo pada hari Sabtu, 25 Mei 2024 yang berlokasi di panggung Exhibition Center Grand City Mall Surabaya. Di dalam kegiatan yang berlangsung selama 3 jam tersebut OTTIMMO International membuka dengan sesi pengenalan institusi melalui presentasi yang dibawakan oleh public relations OTTIMMO International, setelah itu dilanjutkan dengan talkshow mengenai gastronomi makanan khas Jawa Timur. Acara talkshow yang di bawakan oleh dua dosen dari OTTIMMO tersebut memberikan pemahaman kepada pengunjung mengenai keanekaragaman makanan khas Jawa Timur, serta peningkatan nilai jual makanan tradisional tersebut dengan melalui metode molekular gastronomi. Senada dengan materi yang telah disampaikan oleh kedua dosen tersebut, di akhir sesi acara tersebut, diadakan cooking demo dengan menyajikan dua makanan khas Jawa Timur, yaitu Ayam Lodho khas Tulungagung dan Rawon (Black Soup). Tentunya kedua masakan tersebut diolah dengan cara yang tidak biasa, yaitu menggunakan metode molekular gastronomi, sehingga tampilan dari hasil masakan tersebut terlihat seperti makanan di restoran internasional.

Menurut Nadira mahasiswa tingkat dua angkatan Genoa menyatakan alasan memilih menu tersebut :

“Karena kedua makanan itu merupakan masakan otentik dari Jawa Timur, selain itu pada saat ini banyak digemari oleh masyarakat. Jadi kenapa kita tidak kreasikan makanan tersebut menjadi makanan yang mempunyai nilai jual yang bagus”

Respon dari pengunjung yang menyaksikan kegiatan tersebut cukup baik, beberapa orang terlihat antusias hingga sering melontarkan beberapa pertanyaan. Melalui kreasi-kreasi dari tangan kreatif, semoga hidangan Jawa Timur semakin dapat dikenal dan digemari oleh masyarakat baik dari Indonesia, hingga mancanegara. (Baresa/Humas)

Chinese New Year, also known as Imlek or Spring Festival, is the most important festival in China. It is also the most important celebration for the family and includes one week of official holidays. The history of the Chinese New Year festival can be traced back to around 3,500 years ago. Chinese New Year has developed over a long period of time and its customs have undergone a long process of development. The date of Chinese New Year is determined by the lunar calendar. The holiday falls on the second new moon after the winter solstice on December 21. Every year New Year in China falls on a different date of the Gregorian calendar. The dates usually range between January 21 and February 20.

Chinese New Year is full of stories and myths. One of the most popular legends is about the mythical beast Nian (Year). He eats livestock, crops, and even humans on New Year’s Eve. To prevent Nian from attacking people and causing destruction, people put food on their doorsteps for Nian. It is said that wise parents knew that Nian was afraid of loud noises (firecrackers) and the color red. So, people put up red lanterns and red scrolls on their windows and doors to prevent Nian from coming inside. Cracking bamboo (later replaced by firecrackers) was lit to scare Nian. The economic and cultural prosperity of the Tang, Song, and Qing Dynasties accelerated the development of the Spring Festival. The customs during the festival became similar to modern times. Setting off firecrackers, visiting relatives and friends, and eating dumplings are important parts of the celebration. More entertaining activities emerge, such as watching dragon and lion dances during the Temple Fair and enjoying lantern shows. The function of the Spring Festival changed from a religious function to an entertainment and social function, as it is today.

In this modern era, the ancient culture of Chinese New Year celebrations is still often used, such as lion dances, visiting relatives, eating together, and festivals that involve Chinese arts. In order to celebrate the Chinese New Year 2575 Kongzili, the OTTIMMO International Culinary and Patisseries Academy together with the Pakuwon Mall Food Society held a joint activity, namely a Chinese cooking festival. By inviting 20 participants from Lakarsantri District, OTTIMMO International provided training in making Lumpia and Kuotie. Both are Chinese foods made with ground chicken, vegetables and shrimp. The event was held on Sunday, February 4 2024 at 15.00 WIB in the Food Society area, hosted by Chef Jessica and Chef Anthony. Participants seemed quite enthusiastic about taking part in the cooking class, because apart from being able to take home the results of their cooking, they also gained knowledge about cooking spring rolls and kuotie. The event, which lasted for one hour, ended with a photo for all participants. (Baresa/Marketing)

Field trip adalah suatu kegiatan studi lapangan (di luar sekolah) yang dilakukan oleh siswa untuk mereka dapat belajar dan mengetahui suatu proses secara langsung. Kegiatan study tour ini biasanya dilakukan sebanyak satu tahun sekali, dimana pelaksanaannya adalah ketika jam belajar mengajar tidak begitu padat. Belajar dengan memberikan teori kepada para siswa saja terkadang tidaklah cukup, setidaknya siswa perlu proses belajar secara langsung dan melihat suatu proses sambil mempraktekannya. Melalui metode tersebut, maka akan sangat mudah bagi para siswa untuk memahami suatu hal, dan tentunya hal tersebut adalah aktivitas yang paling menyenangkan bagi para siswa. Beberapa manfaat ketika siswa mengikuti kegiatan field trip adalah yang pertama agar siswa mendapatkan pengalaman baru di luar kelas, yang kedua dapat membantu meningkatkan belajar siswa, ketiga yaitu agar siswa mendapatkan informasi baru dari sumber yang terpercaya, keempat untuk meningkatkan rasa peduli siswa terhadap lingkungan sekitar.

Melihat akan pentingnya hal tersebut, Yayasan Kristen Gloria Surabaya selalu aktif mengadakan kegiatan field trip bagi siswa baik dari tingkat playgroup hingga SMA. Kegiatan field trip ini mencakup beberapa bidang, yaitu olah raga, bidang kewirausahaan, bidang IT, hingga bidang kuliner, dan para siswa dapat menentukan pilihan masing-masing. Di setiap tahunnya Yayasan Kristen Gloria secara rutin memilih Akademi Kuliner dan Patiseri OTTIMMO Internasional untuk melakukan kegiatan field trip di bidang kulinernya. Kegiatan dilakukan pada awal Januari, dimana semua kegiatan belajar mengajar masih belum terlalu padat. Pada tanggal 04 Januari 2024, sebanyak 24 siswa kelas IX SMP Gloria 1 Surabaya telah mengadakan kegiatan kelas memasak dengan membuat menu yang sangat sederhana, dan mudah untuk diaplikasikan, yaitu membuat Mie Wonton. Di dalam membuat mie wonton ini para siswa diajarkan bagaimana membuat mie dari bahan baku yang masih mentah, seperti mie dan kulit wonton mereka membuatnya dari tepung terigu dan air. Menurut salah satu siswa, mereka cukup senang melakukan kegiatan tersbut, karena ini merupakan pertama kali mereka diajak untuk membuat mie dari bahan mentah. Dilanjut pada tanggal 11 Januari 2024, sebanyak 50 siswa kelas IX dari SMP Kristen Gloria 2 Surabaya juga melakukan kegiatan kelas memasak di OTTIMMO International. Berbeda dengan sebelumnya, di SMP Gloria 2 ini para siswa membuat sebuah makanan yang sangat sehat, yaitu membuat Caesar Salad Dressing. Dimana terdiri dari mix vegetable dengan diberikan protein hewani yaitu chicken grill. Setelah kegiatan memasak, para siswa diajak untuk keliling melihat-lihat fasilitas kampus, dan di akhiri dengan makan siang bersama.

Field trip di akhiri dengan kunjungan dari SD Kristen Gloria 2 yang jatuh pada tanggal 10 dan 12 Januari 2024, dengan total 92 siswa. Dimana 46 siswa mengikuti di sesi pertama dan berikutnya di sesi kedua. Tujuan diadakan field trip bagi siswa SD ini adalah untuk mengenalkan mengenai profesi chef, dan apa saja yang menjadi tanggung jawab dari profesi tersebut. Dan yang menjadi agenda dalam kegiatan tersebut adalah ada sesi presentasi dari chef culinary arts dan chef baking pastry arts, quiz yang bertemakan tentang makanan Nusantara, dan kampus tour melihat fasilitas OTTIMMO International. Para siswa dan guru sangat senang mengikuti serangkaian kegiatan yang telah diadakan, dan mereka berharap agar kegiatan serupa diadakan kembali di kesempatan berikutnya. (Baresa/Marketing)

April 29 is an important day for Ottimmo, because that day is the anniversary of Ottimmo (Dies Natalis).

We are very grateful to be able to go through everything for 7 years. In our form of gratitude, we want to share our joy with others. With the theme “Our joy is theirs too” we took part in sharing a number of homes that needed help.

As we know that Indonesia is experiencing very severe conditions due to the covid outbreak which certainly has a tremendous impact on all parties, with this help we hope that we can provide a little joy for the orphanage children. Our hope is that as we age, Ottimmo International can increasingly provide the best for the country.

Philly Cheese Steak, or commonly known as cheese steak or cheese steak sandwich, is basically a sandwich made from thinly sliced pieces of grilled beef steak and melted cheese in a long hoagie roll. It is a popular street food and fast food among Americans. As the name implies it has strong roots in city of Philadelphia.

The cheese steak originally was invented by Pat Olivieri, a hotdog stand owner, which on one occasion decided to make a new sandwich consist of chopped beef and grilled onions. It is soon became very popular and the owner opened up his own restaurant, which still operates today known as “Pat’s King of Steaks”, that sells this cheese steak sandwich.

The cheese steak main features are the beef, the rolls and the cheese. Beef used are traditionally rib eye or top round. The rolls are traditionally long, soft and slightly salted. And the cheese used originally is American Cheese, Provolone, or Swiss Cheese.

Some variations of the cheese steaks are chicken cheese steak, pizza cheese steak (topped with marinara sauce, mozzarella cheese and finished in broiler) and vegan cheese steak (replaces beef with mushroom or seitan and soy-based cheese)

Modern Chefs Aren’t Just Good at Cooking

OTTIMMO-Facing the increasingly rapid development of the culinary world, the demand for the chef profession also continues to increase. Even the chef profession is developing. Now it’s not just a cook, but chefs also have the ability to do business.

This is the concern of the OTTIMMO International Culinary and Patiseri School which continues to produce chefs with complete abilities. In accordance with the curriculum applied at OTTIMMO, chefs are designed not only to dwell in the kitchen to make culinary or pastry products.

“Professional chefs are increasingly needed in the culinary world, given the increasingly rapid development of culinary in Indonesia. I hope OTTIMMO will answer the need for the chef profession by continuing to produce professional chefs who can raise Indonesian cuisine, “said Priyantono Rudito, Expert Staff to the Minister of Tourism and Director of Telkom, in a scientific speech at the graduation ceremony.

Furthermore, they also have entrepreneurial skills, to understand food nutrition. All of that is learned while students are studying. “Today we again release chefs who have complete abilities, start cooking, entrepreneurs, and other skills,” explained Zaldy Iskandar, Director of OTTIMMO International, ahead of the graduation of the three campuses in the Citraland region.

The 3rd graduation of OTTIMMO was held at Bumi Surabaya Hotel, Thursday (11/21), by removing 65 graduates. Zaldy explained further, the graduates had taken Diploma-3 education for three years, as well as internship for six months in five-star hotels and famous restaurants.

“With theory and practice during college, plus internships in the best places, I am optimistic that the graduates can answer the culinary world needs of modern and professional chefs. I hope they will continue to learn even though they have left campus, “said Zaldy, a chef who had studied in the USA and Switzerland.

He said, the real world will be the best test for chefs, both those who are in the chef profession or run entrepreneurs. All have indeed been widely studied during college, but there will still be challenges in the real world.

In the graduation with the theme “Professional Chef for Wonderful Indonesia”, the graduated graduate was Celine Nicola with a GPA of 3.69. There was also an award for outstanding students from non-academic aspects that Tommy Terisno received.*

When food is put in front of us we eat first with our eyes. We imagine the tastes and the textures that we’re going to enjoy, how the flavours will balance each other out, we’re curious and hopefully excited about what we’re about to eat. Therefore the presentation of a dish is vital for creating the right impression on the dinner. The look of a dish should stimulate the appetite and create a sense of anticipation of how the meal will be enjoyed. Here some tips and tricks on plate presentation:

1. Choose Your Plates Carefully.

Beautiful crockery is essential as it acts as the backdrop for your food. Play with colours, patterns and textures. In general use pale plates for bold vibrant colours so that the contrast is highlighted. Darker plates can be used for lighter coloured foods. If you use patterned tableware, make sure that the overall look is muted enough so as not to distract your guests from their meal. Use large plates as you will have more room to present your food.

• Don’t Serve Huge Portion

The smaller your portions, the easier they will be to style. Also stick to 4-6 elements on each dish and don’t be overcrowding.

• Contrast Colours and Play with Symmetry

This will add energy and fun to your presentation. But remember not to repeat the same look too often, because of becoming monotonous.

• Position Your Ingredients With Care

Imagine that your plate is the face of a clock: the centrepiece of your dish (meat for example) should go at 6 o’clock. Place vegetables at 11 o’clock and perhaps starchy foods at 2 o’clock for slight asymmetry.

• The Right Tools

The right tools such as pastry cutters, brush, pipette and moulds will be very helpful in giving shape to your dishes and to build layers.

• Use Small Individual Sauce Boats

Really useful if you are serving a curry or a stew. This allows your guests to help themselves to as much or as little as they like, and it will be neater.

• Decoration

Use herbs, spices, edible flowers or citrus zest for decoration. By using edible flowers and micro herbs you can completely transform the look of your dish.*

Source: La Belle Assiette

OTTIMMO — As a fast-growing culinary campus, Ottimmo International was awarded as a flagship university from the Coordinator of the Higher Education Service Institute (L2Dikti), Ministry of Research, Technology and Higher Education. This award was given on October 30, 2019 numbered 168 / L7 / SK / KL / AKU / 2019.

In the award, it was stated that Ottimmo was included in tertiary institutions with the title of ‘Utama’. With the title of ‘Utama’, the campus located in the elite residential area of ​​Citraland is included in the category of the best vocational campus in East Java.

As one of the best private campus benchmarks, of course the assessment category from L2Dikti is very strict. The assessment covers several fields, namely Institutional and Collaborative, Educators and Educational Personnel, Research and Community Service, and Learning and Student Affairs.

The predicate of flagship campus complements the achievements of Ottimmo International which previously received B accreditation in mid-2019 ago. Ottimmo International Director Zaldy Iskandar welcomed and was grateful for the achievement.

According to Zaldy, a chef who had studied in the United States and Switzerland, Ottimmo never stopped to innovate and improve in all aspects of education, starting with institutions, infrastructure, curriculum, and other aspects.

“This achievement is certainly very proud and I thank all the staff, students, and Ottimmo’s partners who strive to make Ottimmo better. We will continue to make improvements so that Ottimmo continues to be the best culinary campus, “explained Chef Zaldy.

As a culinary campus with a D3 + S1 program, Ottimmo has many advantages compared to other culinary schools. In addition to facilities and curriculum that refer to international standards, Ottimmo also continues to enrich student insights by bringing in experts from abroad, opening internship opportunities abroad, and increasing knowledge with special classes such as coffee, wine, fruit carving, and more.*

OTTIMMO—The lessons on Asian culinary arts was ended with Japanese food. For the whole week, the students have learned to cook Ramen, Yakisoba and Sushi.

 

For the last few weeks, second semester students have learned various Asian dishes, from Indian, Korean, Thai, Chinese, Vietnamese, Japanese, Malaysian and Indonesian food. After finishing the lessons on Japanese food, next week the students will learn more on Latin American cuisine.

 

As a review to the Asian cuisine lessons, Chef Jerry said that overall, the students have understood the character of Asian cuisine. Accuracy in using spices and techniques are necessary for cooking Asian food.

 

“The students have succeeded in mastering Asian cuisine with satisfactory result. They had practiced well on how to use spices and learned the techniques seriously,” stated Chef Jerry, one of the instructors in Ottimmo International’s kitchen.

 

After learning more on Japanese and other Asian cuisine, Chef Jerry reminded them to keep practicing and expand their knowledge on Asian culinary arts as the way to cook them is very different from cooking other continents.

 

“To make the lessons stick on their mind, students must also learn by themselves and expand their knowledge on it. If there is a problem during their practice at home, students can ask the chefs and we will provide guidance later,” said Chef Jerry.

 

Japanese food for example, there are some techniques which they should be more careful, such as rolling sushi. It looks easy, but it is not as easy as it looks. Therefore, students must practice them again outside the class.