Seiring dengan pertambahan usia Akademi Kuliner dan Patiseri OTTIMMO Internasional (OTTIMMO International) telah memasuki tahun ke-10, OTTIMMO International telah menjadi perguruan tinggi terdepan di bidang seni kuliner, telah mengarah pada globalisasi menyongsong revolusi industri 4.0 serta telah mewujudkan kurikulum merdeka belajar pada proses pembelajarannya. Sesuai dengan tema dies natalis tahun ini yaitu “Innovation, Collaboration, and Great Changes”; peringatan dies natalis ke-10 tahun 2024 ini tidak hanya menjadi ajang seremonial tahunan, namun juga diharapkan dapat sebagai proyeksi pengembangan OTTIMMO International dalam berinovasi sebagai pencapaian visi dan misi perguruan tinggi.
Rangakaian kegiatan dies natalis ke-10 OTTIMMO International dibuka dengan perayaan peringatan Hari Gizi Nasional yang bertepatan di tanggal 25 Januari 2024. Kegiatan tersebut kami tuangkan dalam bentuk Edukasi Gizi dan Workshop Menu Sarapan Sehat bagi Anak Usia Taman Kanak-Kanak. Kegiatan tersebut berlangsung di Gedung Wanita Kota Surabaya bekerjasama dengan Dharma Wanita Persatuan (DWP) Kota Surabaya dan TK Dharma Wanita Kota Surabaya.
Antuasiasme terlihat jelas dari para peserta yang merupakan siswa-siswi TK Dharma Wanita beserta para ibu dan guru. Chef Anthony dan Chef Yohana telah menyediakan dua kreasi menu untuk nugget ayam-nori dan burger telur-nugget sebagai kreasi menu sehat padat gizi bagi anak. Selain mempraktikkan cara memasak dan mengolah kreasi dua menu tersebut, para peserta juga dinilai dalam kreativitasnya dalam menyusun menu. Terdapat tiga peserta terbaik dalam kegiatan terserbut dan juga mendapatkan hadiah menarik dari OTTIMMO International dan DWP Kota Surabaya.
Masih terdapat tiga rangkaian kegiatan dies natalis ke-10 OTTIMMO International yang akan dilakukan -pada bulan-bulan mendatang. Perayaan rangakaian dies natalis ke-10 OTTIMMO International ini juga sebagai sarana untuk merealisasikan kerjasama-kerjasama yang telah terjalin melalui kolaborasi pentahelix yang melibatkan unsur akademisi, pemerintah, komunitas, bisnis, dan media. (Heni/Kaprodi)
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)
OTTIMMO International bekerja sama dengan Jawa Pos menggelar kegiatan kompetisi Dekorasi Sushi Roll pada tanggal 19 November 2023, sebagai wujud dari program Pengabdian kepada Masyarakat. Bertempat di Ciputra World Mall Surabaya, kegiatan ini diikuti oleh anak-anak usia 6 tahun sampai remaja usia 20 tahunan. Dengan adanya acara ini, anak-anak dapat mengisi kegiatan diakhir pekannya sekaligus menyalurkan hobi bagi mereka yang suka memasak. Kegiatan ini bermanfaat melatih keterampilan dan ketelitian anak-anak melalui proses menyusun dan mendekorasi komponen sushi dengan teliti. Setiap peserta diwajibkan membuat 2 menu sushi yaitu uramaki roll dan norimaki roll.
Peserta diajak untuk menuangkan kreatifitasnya dengan beragam cara dengan menggunakan berbagai macam bahan yang sudah disediakan. Didampingi oleh orang tuanya, anak-anak terlihat antusias mengikuti seluruh rangkaian kegiatan mulai dari demo pembuatan sushi, proses perlombaan, penilaian, hingga pengumuman pemenang. Sementara itu, pelaksanaan demo dan penilaian kompetisi ini dilakukan oleh Mahasiswa OTTIMMO. Acara ini tidak hanya menjadi ajang kompetisi, tetapi juga sarana untuk memupuk minat anak dan remaja dalam seni kuliner. Kompetisi dekorasi sushi roll merupakan suatu kegiatan perlombaan mendekorasi sushi yang bukan hanya membutuhkan kecepatan, namun juga membutuhkan ketelitian dan ketekunan. Kegiatan ini diharapkan dapat menumbuhkan kreatifitas dan jiwa berkompetisi sehingga dapat memberikan dampak positif untuk anak-anak kedepannya. (Elma/LPPM)
Merdeka Belajar Kampus Merdeka adalah program dalam dunia pendidikan yang sudah di galangkan oleh Kementerian Pendidikan dan Kebudayaan Republik Indonesia pada Januari tahun 2020. Apa itu program Merdeka Belajar Kampus Merdeka? Dikutip dalam halaman Harian Kompas, menurut Dirjen Dikti Ristek Prof. Nizam, kebijakan Merdeka Belajar Kampus Merdeka (MBKM) yang diluncurkan Mendikbud Ristek Nadiem Makarim merupakan kerangka untuk menyiapkan mahasiswa menjadi sarjana yang tangguh, relevan dengan kebutuhan zaman, dan siap menjadi pemimpin dengan semangat kebangsaan yang tinggi. Nizam mengaku, Kampus Medeka memberikan hak kepada mahasiswa untuk tiga semester belajar di luar program studinya. Di program Kampus Merdeka, mahasiswa memiliki kesempatan 1 semester atau setara 20 SKS untuk menempuh pembelajaran di luar program studi pada perguruan tinggi yang sama. “Bisa juga paling lama 2 semester atau setara 40 sks menempuh pembelajaran pada program studi yang sama di perguruan tinggi berbeda,” ucap Nizam belum lama ini. Melalui program ini, terbuka kesempatan luas bagi mahasiswa untuk memperkaya dan meningkatkan wawasan serta kompetensinya di dunia nyata sesuai dengan passion dan cita-citanya. Dia meyakini, pembelajaran dapat terjadi di mana saja, tidak hanya di ruang kelas, perpustakaan dan laboratorium, tetapi juga bisa di desa, industri, tempat-tempat kerja, tempat-tempat pengabdian, pusat riset, maupun di masyarakat. Nizam menyebut, ada 9 kegiatan kampus merdeka yang bisa dijalani oleh mahasiswa, yakni kegiatan magang di industri, pertukaran mahasiswa, membangun desa, mengajar di sekolah, penelitian di lembaga riset, pengembangan kewirausahaan, studi independen/proyek mandiri, proyek kemanusiaan, dan bela negara. “Ini kita lakukan (meluncurkan Kampus Merdeka) demi menyiapkan sumber daya manusia (SDM) unggul yang sesuai perkembangan zaman, kemajuan IPTEK, tuntutan dunia usaha dan dunia industri, dinamika masyarakat, dan mampu menciptakan inovasi dan melahirkan produk merah-merah putih,” kata Nizam.
Dalam rangka mendukung program pemerintah terkait program MBKM tersebut, Akademi Kuliner dan Patiseri OTTIMMO International mengadakan kegiatan yaitu berupa edukasi gizi untuk pencegahan anak stunting. Kegiatan kolaborasi antara Prodi, Humas, dan LPPM ini diadakan sebagai perwujudan praktik dari beberapa mata kuliah seperti Food Nutrition, Bahasa Indonesia, PPKN dan Kewarganegaraan. Tidak hanya itu saja, di sisi lain agar mahasiswa dapat mengerti akan kandungan gizi dalam suatu makanan secara teoritis dan dapat juga diimplementasikan melalui edukasi gizi. Kegiatan ini dilaksanakan pada hari Rabu, tanggal 13 Desember 2023, bertempat di Sekolah Dasar Negeri Wiyung 1 Surabaya. Acara dibuka dengan kata sambutan oleh Kepala Sekolah SDN Wiyung 1 Surabaya dan Ibu Camat Wiyung, setelah itu di lanjutkan dengan briefing teknis pelaksanaan, dan setelahnya para mahasiswa menyebar di beberapa kelas yang telah ditentukan. Adapun jumlah kelompok yang yang mengikuti edukasi gizi kali ini total ada 6 kelompok terdiri dari kelas 5 dan kelas 6. Rangkaian dalam kegiatan tersebut selain diadakannya edukasi gizi melalui media banner, brosur dan gambar, juga ada games, pembagian snack dan diakhiri dengan foto bersama. semua anak yang mengikuti kegiatan tersebut terlihat senang. Red. Marketing dan Prodi
Hygiene and sanitation are two things that are closely related to each other. Hygiene is a health effort by maintaining and protecting the cleanliness of the subject, such as washing hands with clean water and soap to protect hand hygiene, washing dishes to keep the plates clean, throwing away damaged parts of food to protect the integrity of the food as a whole. Meanwhile, sanitation is a health effort by maintaining and protecting the environmental cleanliness of the subject, for example providing clean water for washing hands or providing rubbish bins to collect rubbish. Sanitation also has several other goals, namely improving, maintaining and restoring human health, maximizing production efficiency and producing products that are healthy and safe from various influences that can cause disease in humans.
Likewise, food must be clean and processed properly. In food management, there are 6 principles that must be considered, namely the condition of food ingredients, how to store food ingredients, the processing process, how to transport cooked food, how to store cooked food and how to serve cooked food. Food and drink equipment that can be used, such as plates, glasses, bowls, spoons or forks, must also be clean. Several things that must be paid attention to are that the shape of the equipment is intact, not damaged, deformed, cracked or has uneven grooves. Clean equipment is prohibited from being held in places where food or drink is placed or placed in the mouth because microbial contamination will occur through the fingers. Apart from that, equipment that is cracked, chipped or broken apart from causing accidents (injuring hands) is also a source of dirt collection because it will not be washed properly and we are not allowed to reuse equipment that is designed for single use only.
Seeing the importance of this, the OTTIMMO International Culinary and Patisserie Academy through food hygiene and sanitation courses conducted industrial visits for first year students. The aim of this activity is so that students can understand the standards for the process of storing and making food in a clean manner in accordance with five-star hotel standards. The activity which will take place on November 29 2023 will take place at the FairField By Marriott hotel. Around 61 students followed and listened to explanations from professional chefs at the hotel, starting from cleanliness standards in the kitchen, how to store food, ideal temperatures for food storage areas, restaurant rooms, to ballroom capacity standards at events. In this course, each student is required to make a report explaining what they learned during their field trip.
Our hope is that after students take the field trip class, they will be able to understand better and provide more knowledge about hygiene standards in the kitchen and how to maintain clean food, because everything will return to health for everyone who consumes it. Health is something that the body absolutely needs. Without health, humans cannot move and work. When you are sick, you really feel the importance of health for a person. So, let’s work together to maintain health, starting from the smallest things, namely paying attention to the cleanliness of the food and drinks we consume every day.
Graduation usually refers to the formal completion of an educational program, usually at the end of a particular level or program of study. It is a ceremony or event that marks the successful completion of academic requirements, and often involves the conferral of a degree, diploma, or certificate. Graduation ceremonies are commonplace in various educational institutions, such as high schools, colleges and universities. During graduation ceremonies, students are often presented with their academic credentials and may wear academic attire, such as a cap and gown, as a symbol of their accomplishments. Graduation is an important milestone that marks the culmination of a period of learning and a transition to a new phase, be it further education, work, or other life endeavors. OTTIMMO International Culinary and Patisseries Academy on Thursday, November 30, 2023 held the 7th graduation ceremony for class of Bologna for 69 graduates at the Ballroom of The Westin Pakuwon Surabaya.
The theme carried in this graduation activity is “Youth, Success, and Strong Character in Digital Civilization”, that is, we hope that young graduates with high enthusiasm are a reflection of today’s graduates. Success at a young age is not impossible in this digital era. Moreover, with a young spirit and strong perseverance, the opportunities for success will be increasingly wide open. With youthful enthusiasm, strong character, and supported by good digital civilization, success can be achieved earlier. Apart from graduates, the event was attended by parents of students and several invited guests, such as companies that have collaborated with OTTIMMO International. Not only that, government agencies also attended and gave welcoming remarks, such as representatives from the East Java Provincial Government, namely Mr. Haryanto from the East Java Provincial Culture and Tourism Service who gave welcoming remarks to all graduates, and also the Minister of Tourism and Creative Economy also gave congratulations to graduates via video that has gone through the recording process.
It is an annual agenda that at every graduation activity the best graduate is always announced, namely the graduate with the highest achievement index, as well as the Most Outstanding Graduate, namely the graduate with high grades and is always active in every Academy activity. This year the title of Best Graduate was given to by Gladys Triana Tanri with a cumulative assessment index of 3.96, and the winner of Most OutStanding was Jason Ricardo Salim. Apart from these two awards, what is most eagerly awaited is the announcement of the winners of the culinary challenge. Culinary Challenge is a competition held by OTTIMMO International for students in each generation. The competition lasted for almost one semester while they were still studying, and the top three were selected. After that, one person is selected who gets the highest score and becomes the first winner, where the first winner will get sixty million rupiah. The finalists were Cecilia Sasongko, Christian Budiono, and Ervina, the one who won the prize was Ervina. All the audience applauded Ervina’s success.
The graduation ceremony closed with a prayer led by Miss Elma Sulistya, and afterwards ended with a group photo. Graduation is not the end, but the first step towards your future, congratulations to all Bologna graduates.
OTTIMMO International Culinary and Patisserie Academy Students created a healthy meal plan with the people of Wiyung – Surabaya, packaged with a cooking demonstration. This activity is an effort to prevent stunting in Surabaya. Heni Adhianata as Head of the OTTIMMO International Culinary Arts Study Program said that this activity was the final assignment of the culinary nutrition course she taught. In this activity, it is hoped that students will be able to create menu information that has nutritional value that can be disseminated to the public. On the other hand, Heni also stated that this cooking demonstration and educational activity was a form of OTTIMMO’s active role in reducing the stunting rate in Surabaya. Even though there is a decrease in monthly figures, it is hoped that the public will receive additional information and insight regarding preparing healthy menus for stunted children.
Students were divided into four groups and they were required to make a meal plan using raw materials based on animal and vegetable protein. Meal plans are not only made based on the composition of the ingredients, but also the nutritional value is taken into account. Apart from that, students use raw materials that are easily found on the market. From these ingredients, we also separate ingredients that can provide high protein, because stunted children need adequate protein intake. It is hoped that this off-campus learning activity can be a positive lesson for students to be more courageous in appearing in public to present the results of their research and demonstrate the menu processing process that has been created. Apart from that, the hope for the community is that they can gain additional information and insight about preparing healthy menus for stunted children, as well as get an overview of the processing and presentation of food menus through the cooking demonstrations provided.
Tea is the result of processing the shoots (young leaves) of the tea plant (Camellia sinensis) which is used as a beverage ingredient. Gradually roselle tea began to be popular with the public. It’s not impossible if one day rosella tea can shift the prestige of ordinary tea, considering that rosella is easy to develop and can grow not only in cold areas.
Tea from rosella flowers also has more or less the same properties as tea that we usually consume, even the content of vitamin C as the antioxidants are greater than regular tea and rosella flower tea contains omega 3. Examples of rosella flowers are presented below.
The various ingredients contained in the rosella plant make it popular as a traditional medicinal plant. Vitamin content in rosella flowers quite complete, namely vitamins A, C, D, B1, and B2. in fact, its vitamin C content (ascorbic acid) is known to be 3 times more than black grapes, 9 times than orange citrus, 10 times that of star fruit, and 2.5 times that of guava. Vitamin C is an important antioxidant. The sour taste in rosella flowers is a combination of various types of acids such as ascorbic acid, citric acid, and glycolic acid. Also active ingredients contained in rosella are peptin, anthocyanins, and beneficial flavonoids prevent cancer, control blood pressure, blood circulation, etc. The fiber content is quite high which plays a role in launched the disposal system and lowered cholesterol levels as well beneficial for the body. In general, the chemical composition of rosella petals can be seen in Table 1.
Table 1. Chemical composition of rosella petals. Per 100 gr of material
Based on the chemical composition contained, it can be described some of the benefits of rosella flowers, including the following :
As an Anti-Oxidant High levels of anti-oxidants in rosella calyx can inhibit it free radicals. There are many chronic diseases that are commonly found today caused by excessive exposure to free radicals. Including damage kidney, diabetes, mellitus, coronary heart disease, to cancer. Plus, radical Free radicals can also cause premature aging.
Anti-Cancer In the presence of anti-oxidants, free radical cells that damage the cell nucleus can be removed. That’s why rosella has an anti-cancer effect.
Anti-Hypertension The diastolic blood pressure was reduced up to ten figures for 79% of people consuming rosella and for people taking antihypertensive drugs
Guardian of The Hearts The extract rosella can protect rat liver. After being given 1-5% rosella for 9 weeks, liver damage such as steasis and fibrosis down.
Prevent osteoporosis The most important substance in rosella that plays a role in preventing osteoporosis is calcium. The calcium content in rosella is quite high, namely 486 mg/100 gr. The main function of calcium is to fill the density (density) of bones.
Other benefits of rosella flowers Develop rosella cultivation and rosella processing into a variety of products. Rosella cultivation has good prospects promising and can be used as economic added value for society.
There are many historical relics in the city of Surabaya which is now popular as a historical and cultural tourist destination. However, it turns out that there is also land containing fertile and beautiful bamboo forests. The bamboo forest is called the Whitish Bamboo Forest.
For information, bamboo has an important economic value in Indonesia. Some examples of the use of bamboo can be found in building materials, as a food source, and as a versatile raw product. Bamboo is a non-timber forest product plant (HHBK) with the highest number based on data from the Central Statistics Agency (BPS) in 2019.
The Origin of the Whitish Bamboo Forest Whitish Bamboo is located on Jalan Raya Marina Asri, Keputih, Sukolilo District, Surabaya City. Launching from the Surabaya City Government (Pemkot) website, this forest was once a landfill. However, the Surabaya city government moved the landfill to the Benowo area in 2000. The vacant land was converted into a green open space as well as a tourist destination. Now, the Whitish Bamboo Forest is crowded with tourists. To preserve the bamboo forest, the Surabaya City Government formed a Task Force (Satgas) which aims to maintain and preserve the Whitish Bamboo Forest. The task force consists of 15 people.
Whitish Bamboo Forest Atmosphere According to the Ministry of Environment and Forestry, there are 125 types of bamboo in Indonesia and 39 types of them have been identified. Of these, there are 11 types that are classified as commercial types. However, until now there is no official source that identifies the types of bamboo plants in the Whitish Bamboo Forest. Some bamboo groups that are often developed in Indonesia are the Bambusa, Dendrocalamus and Gigantochloa species. The atmosphere of the Whitish Bamboo Forest presents a beautiful and green beauty. With tall bamboo sticks looming, visitors can feel the shady atmosphere along the way. When there is sunlight infiltrating between the gaps in the bamboo trees, a mystical nuance appears as if it was carried away to another world. Access roads in the Whitish Bamboo Forest feel more natural because the road is still natural, not using asphalt or paving blocks.
Benefits of Whitish Bamboo Forest Whitish Bamboo Forest located close to downtown Surabaya can provide many benefits such as:
Maintain a healthy body in A study conducted by Sichuan Agricultural University’s College of Landscape Architecture, viewing and walking activities in a bamboo forest environment are beneficial in terms of effectively lowering blood pressure, slowing heart rate, and maintaining oxygen saturation. Visiting bamboo forests can also relieve physical stress and stabilize emotions so that they can maintain a healthy body
Increasing the volume of water underground Based on research by I. Made Budiasa, I. G. N. Alit Wiswasta, and I. Dewa Nyoman Raka from Mahasaraswati University Denpasar, bamboo plants have very strong rhizome roots. This root structure allows bamboo to bind soil and water well. Compared to trees that only absorb 35-40% rainwater, bamboo can absorb rainwater up to 90% thereby significantly increasing the volume of water underground.
Conserving water resources Bamboo can absorb rainwater up to 90% so that it can help in the preservation of water resources. Not only that, in a day, bamboo can increase in length by 30-90 cm and reach adulthood at the age of 3-6 years. Bamboo planting does not require large costs because bamboo plants are folk plants that are easy and cheap to get.
Absorbing carbon dioxide Bamboo absorbs more carbon dioxide than woody plants or fruits. Studies show that one hectare of bamboo plants can absorb more than 12 tons of carbon dioxide in the air. By conserving bamboo forests, carbon dioxide is also absorbed more so that carbon emissions can be reduced and global warming can be prevented. Therefore, the Whitish Bamboo Forest is not only beautiful to enjoy but has an important role for the environment and health. It is located not far from the city center so it is easily accessible from anywhere.
In the dynamic industry of culinary arts, you must master the preparation of hot and cold appetisers. This important course is very crucial to the diner; in fact, it is an introduction to your menu. Usually, people who order appetisers are very hungry and can be a little impatient. It is even more critical on how quickly it is served, as well as the taste and presentation. Let OTTIMMO Culinary Academy in Surabaya instruct you on how to execute hot and cold appetisers with accuracy and perfection.
What is the Difference Between Hot and Cold Appetisers?
The most obvious difference between the two is the temperature at which they’re served. Another factor differentiating the two is that the cold appetiser is usually offered first; one of the main reasons is that it can be prepared quickly. The cold starter is intended to thrill the taste buds with a preview of your menu.
On the other hand, the hot appetiser shouldn’t duplicate or clash with the menu. There are so many options, it is usually the preferred selection. Whatever appetiser is chosen, it should only be limited to bite-sized portions; this will hold the diner over until the main course.
Popular Cold Appetisers
Canapes
Canapes are small, open sandwiches that are only three to four centimetres square, and are referred to as finger food. They are a decorative appetiser typically made of cheese, meat, bread, or puff pastry. Garnishing is very important for the aesthetic and presentation of this small course.
Pate
The French word pâte means “paste”, indicative of its smooth consistency. Traditionally made with beef liver, but can also be made with chicken, pork, or more recently, vegan alternatives. Serve it with thinly sliced, crunchy bread or crackers.
Aspic Jelly
Aspic jelly was originally developed to preserve meats, the gelatin shields the meat from air to prevent it from spoiling. Made with a meat stock, chunks of meat, seafood, vegetables, or eggs. When sliced, this visually stunning appetiser shows a cross section of the ingredients.
German Potato Salad
The German potato salad is a well-loved cold starter. Made with boiled potatoes and mixed with a dressing, it includes boiled eggs for creaminess and raw vegetables. This is a hearty cold appetiser, so limit the amount to only a couple of scoops.
Rice paper rolls
Rice paper rolls originated in Vietnam, where ingredients are wrapped in soaked rice paper (bánh tráng). The most common combinations include meat or seafood; trending vegan options can be utilised.
Charcuterie
Charcuterie is another French innovation dating back to the 15th century. This can be as creative as you like with the selection of cured meats, cheese, olives, pickles, fruits, bread, or crackers. A preferred presentation is on a wooden platter or cutting board.
Popular Hot Appetisers
Dumpling
The dumpling is a beloved appetiser worldwide. A wide variety of cooking styles can be employed, such as baking, boiling, frying, steaming, or simmering in a broth. The ingredients can be as versatile as well; try meat, fish, vegetables, cheese, tofu, or sweets. Be creative and unique!
Fritters
Fritters are locally known as “bakwan,” a lightly breaded snack surrounding a variety of sweet or savoury ingredients that is deep-fried. Typical ingredients are tempeh, tofu, bananas, cassava, corn, or jackfruit. It can be served with a sweet, spicy, or creamy sauce.
Samosa
Samosas are an Indian pastry stuffed with diced potatoes, onions, green peas, lentils, ginger, spices, and green chilli. They are typically vegetarian but can be filled with any type of meat. Served hot, accompanied with a green chutney, yoghurt, tamarind paste, and garnished with green onion and cilantro. As long as it’s delicious, there are no rules.
Por Pia Thord
Por pia thord has been recently popularised in Hong Kong; these deep-fried Thai spring rolls are filled with crab and chicken and cooked until golden brown. Preferably served with a sweet and spicy chilli sauce.
Oxtail Soup
Oxtail soup is a perfect example of using humble ingredients and elevating them to form a fine dining experience. This dish is known as “sop buntut” in Indonesia and is made with fried or barbecued oxtail and vegetables in a clear broth.
Main Characteristics of an Appetiser
Big flavour in a small bite
Light and tasty
Hunger inducing
Beautiful presentation
Pairs great with a cocktail
Often overlooked, the appetiser is an essential part of menu planning and execution. Like a great introduction to a story, the appetiser introduces you to the main entrees and dessert. It establishes the tone and mood for the rest of your meal. The professional chefs at OTTIMMO Culinary Academy are here to harness and develop your skills for this vibrant business. This is one of the many subjects students will learn about in theory and through hands-on kitchen experience.
