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.
