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.*

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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