​Ewald Notter

He has worked and competed in over 15 countries, winning numerous awards including at least 15 gold medals, as well as National and World Pastry Team Champion, and Pastry Chef of the Year.  As part of the 2001 U.S. National Team in Lyon, France, he scored the highest ever recorded number of points for sugar, 699 out of 700, helping the U.S. Team achieve its first and, so far, only Gold Medal.  Ewald has been honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World."  He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame.  Chef Notter remains today a prominent figure in the most illustrious competitions as venerable coach and distinguished judge.

 

Ewald has starred in four videos involving chocolate and sugar decoration for the Culinary Institute of America, which became their best selling videos.  He has published several highly notable books on his craft: classic references 'The Textbook for Sugar Pulling & Sugar Blowing' and 'Das ist Zucker—That's Sugar', and 2010's 'The Art Of The Chocolatier'.  A beautiful new release, 'The Art Of The Confectioner' has been hot topic since its debut in April 2012. 

 

Chef Ewald Notter has been the founder and Director of Education of Notter School of Pastry Arts in Orlando, Florida. The school was recognized as one of the world's most prestigious pastry schools, with teaching methods based on the artist-apprentice model practiced in Europe for many centuries.