Tag: culinary arts

Surabaya, February 26-28, 2025 – PPPK Petra successfully held the Petra Junior Cooking Competition Season 11, an exciting yearly culinary competition, was successfully hosted by PPPK Petra at Pakuwon Trade Center. The event, held from February 26 to 28, attracted both foodies and eager tourists by showcasing the skills of young, aspiring chefs from elementary, junior high, and senior high schools.

• February 26 – Elementary school teams (2 participants per team) had 60 minutes to complete their dish.
• February 27 – Junior high school students competed individually, given 90 minutes to create their plated dessert and beverage.
• February 28 – Senior high school students, also competing individually, faced the same challenge within 90 minutes.

The competition was intense and filled with excitement as participants showcased their creativity, precision, and culinary skills under pressure. Renowned culinary institution OTTIMMO International supported the event as the official judge, evaluating each dish based on presentation, taste, and creativity.

In addition to awarding winners with prestigious prizes, OTTIMMO International also provided a special scholarship opportunity for the senior high school champion to pursue further studies at their institution. The lively atmosphere was enhanced by the crowd of mall visitors who came to see the exciting culinary competition. In addition to showcasing the participants’ extraordinary talent, the event encouraged aspiring cooks to pursue their love of cooking.

As an annual event, Petra Junior Cooking Competition Season 11 once again proved to be an unforgettable experience, leaving competitors, judges, and spectators excitedly awaiting the next competition next year.

List of Winners – PJCC Season 11

Cooking Competition Elementary School

1. Michele Gabriella & Arlene Manuella – SD KRISTEN PETRA 9
2. Andrea Marcel & Naomi Angelina – SD KRISTEN PETRA 1
3. Clara Alexandra & Charlene Weidatra – SD KRISTEN PETRA 5
4. Chairyne Estrella & Charmine Joice – SD KRISTEN PETRA 12
5. Filicia Anggraini & Queenly Wibisono – SD KRISTEN PETRA 10
6. Felisha Nataneila & Marvella Alodia – SD KRISTEN PETRA 5

Supporter Competition Elementary School

1. SD KRISTEN PETRA 12
2. SD KRISTEN PETRA 1
3. SD KRISTEN PETRA 9

Cooking Competition Junior High School

1. Lauerene – SMP KRISTEN PETRA 2
2. Chealsea – SMP KRISTEN PETRA 2
3. Tesia – SMP KRISTEN PETRA 5
4. Valeria – SMP KRISTEN PETRA 3
5. Nasya – SMP KRISTEN PETRA ACITYA
6. Anevay – SMP JAC SCHOOL

Supporter Competition Junior High School

1. SMP KRISTEN PETRA 1
2. SMP KRISTEN PETRA ACITYA
3. SMP KRISTEN PETRA 2

Cooking Competition Senior High School

1. Kenneth Steri C. – SMA KRISTEN PETRA 1
2. Agnes Vania S. – SMA KRISTEN PETRA 1
3. Jennifer Daisy – SMA KRISTEN PETRA 1
4. Nathania Christabelle – SMA KRISTEN GLORIA 1
5. Trisha Clara Wibobo – SMA KRISTEN PETRA 4
6. Richie Liessas – SMA KRISTEN PETRA 1

Supporter Competition Senior High School

1. SMP KRISTEN PETRA 1
2. SMP KRISTEN PETRA ACITYA
3. SMP KRISTEN PETRA 2

Congratulations to all the winners! 🎉

Surabaya, Indonesia (July 18, 2024) – In a concerted effort to bolster the city’s economy and foster entrepreneurial spirit, the Dinas Koperasi dan UKM Kota Surabaya has joined forces with OTTIMMO International, with the generous support of PT. Ares Kusuma Raya, to empower Surabaya’s Micro, Small, and Medium Enterprises (MSMEs).

Responding to a call from Surabaya Mayor, Mr. Eri Cahyadi, to ignite a passion for entrepreneurship among Surabaya residents, this collaborative initiative aims to equip participants with the skills and knowledge necessary to launch successful MSME ventures.

On July 12 and 18, 2024, a total of 40 aspiring entrepreneurs from various sub-districts across Surabaya gathered at the state-of-the-art baking pastry kitchen of the OTTIMMO International Culinary and Patisserie Academy. The participants underwent intensive training on the art of unyil bread making. Renowned for its delightful sweetness and diverse flavor profiles, unyil bread offers a promising avenue for entrepreneurs to tap into the city’s growing demand for delectable treats.

Through this partnership, Dinas Koperasi dan UKM Kota Surabaya, OTTIMMO International, and PT. Ares Kusuma Raya are committed to nurturing a thriving entrepreneurial ecosystem in Surabaya. By providing practical training and support, the initiative seeks to empower individuals to become job creators rather than job seekers, thereby contributing to the city’s economic growth and development. (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 di akhir 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)

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.

Red.Marketing

Photo Credits by SURYA.CO.ID/Ahmad Zaimul Haq

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.

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.

In the culinary world, obtaining a Michelin Star is a demanding process of dedication and skill. The discussion herein is to educate you about what a Michelin Star is and the criteria in which a restaurant is judged to earn one. Have you ever dreamed of earning a Michelin Star? The professional chefs at OTTIMMO Culinary Academy will guide and train you to achieve your dreams and goals.  

What is a Michelin Star?

For those who are unfamiliar, a Michelin Star is a prestigious award given to restaurants for achieving culinary excellence. These guidelines were developed in 1900 by the Michelin tire company, and now they are a component of the Michelin Guide. Every year, this book is released for every major city in the world to identify the top eateries that meet their exacting standards. Let’s review the requirements to receive this award.

5 Criteria to Receive a Michelin Star

• High-Quality Ingredients
• Cooking Techniques and Flavours
• Menu is Original and Unique
• Value for Money 
• Maintaining High Standards

High-Quality Ingredients

This is probably the most obvious answer for achieving a Michelin Star, but high-quality ingredients are not only limited to expensive items. Chefs must source the best ingredients regardless of cost. This levels the playing field for any restaurant, despite the price. 

That means even a small food stall can earn a star. There are locations in Singapore selling street food that earned a star, where the cost starts at 23,000 Rupiah per plate. This gives hope for any business wanting to achieve this prestigious award.

Cooking Techniques and Flavours

Using ordinary ingredients combined with a masterful technique and thoughtful flavour fusion can elevate a dish. The chef can combine any combination of sour, sweet, bitter, spicy, salty, or umami flavours on the menu, but they must work well together to provide the diner a memorable meal.

Menu is Original and Unique

The chef’s personality should be seen on the plate for Michelin inspectors. Showcase creativity and distinctive abilities for the cuisine. An important factor in deciding whether to give a restaurant a star is an ability to recognize its own personality.

Value for Money

This can be a tricky concept for a fine dining restaurant, but if the food, service, and ambience are impeccable, the diner will have a memorable experience. As long as the total fine dining package is flawless, then the value for money is worth it.

Maintaining High Standards

Consistency in carrying out the menu with perfect accuracy each and every time. Before granting the star, the Michelin Inspectors will randomly visit the restaurant six times to make sure the strict requirements are upheld. These restaurants are not permitted to have a bad day; the food presentation must be perfect even if the head chef is taking the day off.

Who are the Michelin Inspectors?

The Michelin Inspectors are sworn to secrecy, but it is known that they are veteran hospitality professionals who have been hired on as full-time inspectors. They travel 3 out of 4 weeks per month, tasting on average 240 restaurants a year. 

There are only 120 inspectors worldwide in 30 countries with the ability to award a Michelin Star. The inspectors drive up to 30,000 kilometres per year. This exclusive club is driven by a passion for flavourful food and a curiosity to discover the next great restaurant worthy of a Michelin Star.

Michelin Guide has Arrived in Canada

Fourteen Michelin Stars were given as a start to the celebration of the Michelin Guide’s inaugural publication in Toronto. The federal tourism minister said that this is a tremendous opportunity for the city of Toronto to be recognized as a global culinary destination.

Also, a restaurant with a French-inspired menu that has regularly been called one of the greatest in the world, is a notable recipient of the prize. Another honouree, Don Alfonso, which opened in 1890, was once awarded the top Italian eatery outside of Italy. Twelve establishments received one star, which is considered to be “very good.” The sole establishment to receive two stars is Sushi Masaki Saito, which has “outstanding cooking” and is “worth a detour,” according to the book.

As you can see, the Michelin Star is a prestigious award. You must possess outstanding abilities and expertise if you ever get the chance to cook at a one-to-three-star restaurant. Why not kick start your career journey at OTTIMMO International Academy? The chefs are top-notch, the facilities are first-rate, and they will teach you the skills you need to secure a Michelin Star for your future restaurant.

In this ever-changing, dynamic culinary world, the food business trends upcoming for 2023 are here and may surprise you. Keeping up with the trend is important because it will impact your business and you must keep informed of the expectations of your potential customers. Learning how to use these new ingredients and adapting your restaurant’s menu will contribute to your success. Everything you need to know is a part of the learning process at OTTIMMO Culinary Academy.

Online Sales

Since the COVID pandemic, businesses have either entirely closed down or stayed open by simply going digital. By creating an app or utilising a third-party software like Gojek or Grab, eateries may easily provide meals to customers without breaking social restrictions. It’s a really practical way to place food orders without having to stand in line, which is why this trend is still continuing strong. Additionally, people are still hesitant to dine in public and prefer the comfort of dining at home.

Restaurant Trends for 2023

• Vegan Menu
• Sustainability
• Smaller Menu
• Zero Alcohol Cocktails
• Food Trucks

Vegan Menu

The conversion to a vegan menu is a huge trend that is going to continue through 2023. People are globally aware of the environmental pressures that we are facing in society and want to convert to a plant-based diet. Some restaurants have completely switched their menus to vegan and are profiting from the benefits.

The seafood industry has been drastically depleted by 90% in recent studies due to overfishing, pollution, and rising ocean temperatures. Keeping this in mind, seafood alternatives are trending by using soybeans, peas, lentils, seaweed, mushrooms, and jackfruit. Creativity and chef artistry will go a long way in the vegan sector.

Sustainability

The eco-friendly trend is far from gone; if anything, it is evolving and gaining momentum. Simple steps can be taken to reduce plastic waste, like switching to paper or bamboo straws, as well as using biodegradable packaging for take away. Your customers will take notice and support your efforts.

Choosing locally sourced and naturally produced ingredients is an important choice for the supply chain to reduce fossil fuels for delivery and support your community. Choosing suppliers that support regenerative agriculture and renewable practices for the soil, water and animals will leave the earth in a better state for future generations.

Smaller Menu

Some restaurants have chosen to reduce their menu size in order to save money in response to rising energy costs. The chef and staff’s efficiency will grow as a result of this tactic. A streamlined assortment was also mentioned as making ordering simpler for clients.

Zero Alcohol Cocktails

The younger generation drinks less, according to a survey. Mocktails are still ordered because they are delicious, entertaining, and visually appealing, and they have no negative consequences on driving safety.

Food Trucks

The emergence of food trucks is in high demand, especially in North America. They are based outdoors and don’t break any social restrictions. They are now wildly popular and set up in the parking lots of closed-down businesses.

Trending Foods for 2023

• Vegetable Pasta
• Dates
• Free-Range Chickens
• Comfort Food
• Kelp and Avocado Oil

Vegetable Pasta

It’s all about healthier alternatives this year. By reducing your flour intake, you will keep yourself slimmer. Try substituting traditional pasta with zucchini, spaghetti squash, kelp, hearts of palm, or green bananas.

Dates

The current trend is to use dates as an alternative sweetener. They can be used as a syrup, paste or dehydrated. Try using it as an additive to your sauces or even mixing it into an energy ball.

Free Range Chickens

Ethically sourced chickens and eggs are important for diners wanting a better alternative to traditional factory farming. Advertising this fact will win over people seeking this option.

Comfort Food

This trend has risen in popularity by creating classic comfort food dishes such as macaroni and cheese, meatloaf, or beef stew and replicating the flavours without using animal products. What are the meals that remind you of your childhood? Try converting them into a vegan dish. 

Kelp and Avocado Oil

Kelp is a nutritious and versatile algae. It is being used for noodles or kelp chips. Avocado oil is increasingly becoming more mainstream; expect to see it being advertised with potato chips or mayonnaise. The health benefits include reduced cholesterol intake, vitamins such as beta-carotene and omega-three. Another benefit is that it has a neutral flavour and a higher smoke point.  

Being aware of the upcoming trends and adapting your restaurant’s practices and menu is highly important to compete in this business. Training is required to learn how to cook with these new ingredients and their complex flavour profiles. Learn more about culinary business and keep up with the trends at OTTIMMO Culinary Academy. 

The art of food presentation is almost as important as the food preparation itself. Creativity can shine through, but it must work harmoniously with the dish and flavours. OTTIMMO has mastered this skill and will share its trade secrets with talented students who seek the knowledge and have the willingness to excel in this ever-evolving industry. 

The technique of garnishing and plating: pairing the flavours and ingredients into perfect plates. The visual appeal will impress and tantalise the imagination of the diner, making it Instagram-worthy to showcase your talent and skill, not to mention bring customers to your restaurant.

Let’s start with some basic techniques and ideas that will give you some inspiration and motivation on how to make a beautiful plate that will convince your guest it tastes superb before it even touches their lips. 

1. Food Presentation: The Smear

The first style to review is the smear. Using a filled squeeze bottle of your delicious sauce, make a circular portion on the plate, then take a spoon, starting in the middle of the puddle and pushing it out to make a tail-like imprint. Voila, not that hard for a beginner.

2. Food Presentation: The Swirl

The second style, which requires a little more finesse, is the swirl. To achieve this effect, you will need to use a Lazy Susan or a cake spinner. With your plate spinning, use the squeeze bottle and pour out a line to create your design. Multiple sauces can be used in layers for intermediate difficulty and skill.

3. Food Presentation: The Stencil

The following technique uses spices powder for the stencil. You will need a fresh wall stencil and a powdered spice such as paprika, cinnamon, or cocoa. Place the stencil in the chosen space and sprinkle the powder. This is best used on a flat no-lip plate or platter in the unused area. It is a beautiful, simple design, guaranteed to impress.

4. Food Presentation: Graining

Now let’s try looking at a style that requires more of an expert touch, we call this graining. The tools needed are a food-safe paintbrush, a flat serving dish, dulce de leche, and chocolate sauce. Squeeze both sauces onto the dish, interchanging between colours, then use the paintbrush and pull down to create a wood grain effect in the sauce. For additional detail, use a graining comb, capture the imagination of the diner and leave a lasting impression for the final dessert course. 

Learn from The Expert

Chef Gordon Ramsay has dazzled the culinary world for decades. Let’s review one of his dishes at his famous London Maze Grill Restaurant. It’s called Sashimi on Ice, he uses 3 cuts of fish: 7 ounces each of sushi-grade tuna loin, butter fish fillet, and salmon fillet. Trim each piece into a perfect rectangle approximately 60 mm wide. Set a bamboo mat over a bowl of crushed ice. Add lemon and lime slices and shiso. Position the fish on the mat and garnish with the kiku flower. What an absolutely visually stunning presentation that will make your mouth water.

These are just some examples of the importance of food presentation and garnishing techniques used by world-class chefs. The OTTIMMO culinary academy will refine your skills through theory and hands-on training to enable the student to create their own masterpiece. No matter what your background, the main ingredients for cooking are passion and love of food. Come and join us today at OTTIMMO MasterGourmet Academy to upgrade your cooking proficiency.

The culinary arts are an exciting career path to choose if you are passionate about food and have a creative edge, along with good attention to detail. It truly is a dynamic career path. Chefs are often praised and held in high regard and can be financially successful if you are willing to dedicate your efforts to the craft. Refine your skills and culinary education at OTTIMMO Culinary Academy, take out the guesswork; and learn the science behind the food. There are many unknown factors within the culinary business that the professionals at OTTIMMO will teach you with on-the-job training.

Why choose a culinary arts career?

How about the high demand for job opportunities? The food industry is one of the fastest-growing sectors in the world. There is a constant influx of employment postings for the tourism industry, on cruise ships, at resorts, theme parks, fine dining, personal chefs, and the list goes on.

Another reason is that it is ever-evolving and constantly changing. That said, you will never get bored because there is always something new happening. Menus are constantly changing due to seasonal ingredients, customer allergies, and the constant learning of new items and skills that will enhance your portfolio.

You can work around the world. The high demand for certified chefs can bring you to your desired vacation locations or favourite cities. Try your success in Paris by cooking French cuisine, or snowboarding in the mountains during your time off in the fancy European ski resorts.

Things To Keep in Mind

Before you can reap the benefits of becoming a professional chef, you must realise that there is a lot of hard work involved in climbing this competitive ladder. The hours are long and you will not have much social life because you will likely work evenings, weekends, and holidays. It is possible to get a 9-5 job but it’s not very common unless you work in a corporate setting.

This is a physically demanding job. Sometimes you may be stuck in a small kitchen with no proper ventilation. It can get extremely hot in the kitchen, and you must be able to be on your feet for many hours. Be aware that not everyone can achieve high food standards and work a rigorous, busy shift. That is why being well organised and having a good work ethic are so important in the kitchen.

Start Your Culinary Career

The long-term career opportunities are endless. As you climb toward the top of the ladder, there are bountiful career choices for management and or financial investment into new restaurants. Whether you love to travel or have a business partnership, it is truly a dynamic and exciting career choice. The hype of being a chef artist and having a culinary business is at an all-time high. People watch cooking competition shows, or learn recipes on YouTube, and want to be chefs. Come to OTTIMMO Culinary Academy in Surabaya to begin your training and immerse yourself in the world of culinary arts.