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We care deeply about health abd safety of our student and staff during the covid 19 pandemic. So we apply strict health protocols in the campus area. The campus activities have not started yet, but we will apply this protocol for anyone who enters the campus area. There are the Ottimmo’s Health Protocol during Covid 19:

Upon Entering Campus

1. No one is allowed to enter the campus without proper FACE MASK, such as;  cloth face mask, N95 resirators  or surgical mask.
2. Everyone without exceptions are subjected to BODY TEMPERATURE CHECK (37,5⁰C max), those who have higher than recommended will be advised to stay at home or seek medical assistance at nearby hospital.
3. HAND SANITIZER are installed at the entrance and most public areas inside the campus, everyone entering the campus is advised to use it.

Inside The Campus

1. Everyone MUST wash his/her hands before commencing any activities inside the campus. Hospital grade soap will be provided at each public areas, including all practical kitchen.
2. HAND SHAKES or TOUCHING another person is STRICTLY PROHIBITED inside the campus areas
3. PHYSICAL DISTANCING will be STRONGLY ENFORCED inside all the campus public areas and practical kitchen.
4. ALL STUDENTS are advised to leave campus immediately and return home once the practical class period has ended.

Efforts to make the campus a safe place

1. 3 units of OTTIMMO UV – C EMITING LIGHTS will disinfect all public areas, office room and kitchen once all activities terminated every end of the day.
2. A team of PUBLIC HEALTH UNIT will “hourly” disinfect all OTTIMMO public areas, such as stairs railing, door handles, table tops, chairs surfaces, etc.
3. A team of PUBLIC HEALTH UNIT will “hourly” disinfect all OTTIMMO public rest room areas, such as toiletts, wash basins and rest room.

Type of DISINFECTANT currently used at OTTIMMO

1. Toilet Disinfectant           : A mixture of Distilled Water, Bleach and Lavender essential oil.
2. Food Grade Disinfectant : A mixture of 95% Ethanol, Distilled Water and Tea Tree Oil/Eucalyptus Oil.
3.  Natural Disinfectant       : A mixture of Sodium Lauryl Ether Sulfate, Distilled Water and Sodium Chloride.

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.

Are you a Macaron lover?

Do you know that Macaron have feet?

Do you know how to make a Perfect Macaron? Yes, our Short Course Gourmet Frenzy Program this time is about Macaron! with the hands-on training, you will learn how to make the perfect macaron from our expert Chef. Take the chance and peek the secret recipe… on Thursday, July 18 2013 at 10 a.m. in our Baking & Pastry Arts Kitchen.

Register now since our space are limited!

Important date for OTTIMMO New Student Academic Year 2014/2015 Orientation Day will be held on August 12-15, 2014. Orientation is mandatory, every student should participate from the first day until the last day. New Semester Begin starts on Monday August 18, 2014 accordance with lesson schedule that will be distributed during Orientation Day.

Very glad to see the joy of children in the kitchen! At that moment we had almost a hundred little guests coming from Mawar Sharon Christian School. Those all Grade 1 students brought their excitement and curiosity to our Culinary Kitchen and they could not wait to start making their own burger. With the help of OTTIMMO’s students in every station, these little guests were so thrilled. We are pleased to see their effort to cook, may this experience could grow their interest and creativity in Culinary Arts.