| Meet Ewald Notter Ewald Notter is the founder and Director of Education of Notter School of Pastry Arts. He is known worldwide for his exquisite craftsmanship and unique teaching style. He's worked and competed in over 10 countries, winning 15 gold medals, including gold with distinction at the 1984 IKA Culinary Olympics in Germany and the Gold Medal with Diploma at the International World Cake Fair in Yokoma, Japan.       A Life of Confections Ewald Notter was born in Switzerland and trained at Confiserie Spruengli in Zurich with Chef Willy Pfund, an authority in working in sugar. During his training, Ewald became interested in pulling and blowing sugar. This hobby soon became his passion and today, Ewald Notter is renowned as a master of this craft. Like most fine artists, Ewald has an eye for color, an appreciation for textures and a keen sense of detail. In the same way fine artists use acrylics, oils or clay as their medium, Notter prefers to create his artwork by using a palette of sugar and chocolate.  Back to TopEwald as a Competitor A leading expert in modern day confectionery arts, Ewald is also well known as a competitor. He was the first pastry professional inductee into the Pastry Art and Design Hall of Fame by Pastry Art and Design and Chocolatier magazines. In 1999, Notter won the gold medal at the first Beaver Creek Team Competition with T. Dubois and in 2000, he repeated as champion. The same year, Ewald Notter was awarded "National Pastry Team Champion" and honored as Pastry Chef of the Year. He qualified to compete as part of the U.S. National Team in Lyon, France, where he placed first; scoring 699 out of 700 points for sugar and helping the U.S. Team achieve its first Gold Medal. In 2003, Ewald was honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World." Back to TopEwald as Teacher & Author In 1982, Ewald Notter opened his first school, the International School of Confectionary Arts (ISCA), and started to compete and teach internationally. ICSA embraced Old World Swiss traditions yet challenged the industry with new artistry and advances. He also authored two highly respected books on his craft: "The Textbook for Sugar Pulling & Sugar Blowing" and "Das Ist Zucker—That's Sugar." ISCA became celebrated worldwide for its unique teaching style and exquisite art form. In 1992, Ewald moved to America and began teaching classes at ISCA in chocolate and pastillage decorations, candy making, and special holiday classes. He also began inviting internationally renowned guest teachers to the school throughout the year. The school created special classes for the needs of hotel groups such as Peninsula Group of Hong Kong, Hilton International, and The Ritz Carlton, among others. Ewald Notter also starred in four videos in chocolate and sugar decoration for the Culinary Institute for America, which became their best selling videos. Back to TopThe Move to Orlando In 2002, Ewald joined together with business partner Beverly Karshner, and they moved ICSA to beautiful Orlando, Florida. The school became Notter School of Pastry Arts and is an easy and attractive travel destination for chefs and aspiring pastry chefs from the States, Europe and around the globe. With expert management and faculty in place in Orlando, Ewald is free for what he loves and does best – teach and create. Today, Notter School is 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. Back to TopEwald Notter's Accomplishments 2002-2003 Winner of 5-Star Diamond Award from the American Academy of Hospitality Sciences for “One of the finest Confectionary Chefs Worldwide” 2001 Member of the winning Coupe du Monde Team for the United States in Lyon, France. 2000 Inducted into Pastry Art and Design Hall of Fame. Beaver Creek Culinary Classic 1st Place winner with Jacquy Pfeifer and Sebastian Cannone. 1999 Beaver Creek Culinary Classic 1st Place winner with Thaddeus Dubois. Created Sugar Videos I & II with Culinary Institute of America. 1998 Created Chocolate Videos I & II with Culinary Institute of America. 1996 Judged the Culinary Olympics in Berlin, Germany. 1995 Distinguished Visiting Chef at Johnson and Wales University. Member of the International Judging Committee “Salon Culinare Mondial” in Basel, Switzerland. 1994 Received Gold Medal from the Academy of Gastronomy of Germany for book “That’s Sugar.” 1993 Member of International Judging Committee at “Salon Culinare Mondial” in Basel, Switzerland. 1992 Member of organizing committee for Union Helvetia National and International Competitions. 1990 Judged the International Pastry Competition in Wiesbaden, Germany. 1989 Winner of the Grande Prix at the “Concour Culinaire Exceptional” in Basel, Switzerland. 1988 Winner of the Gold Leaf at the Culinary Olympics in Berlin, Germany. 1987 Winner of 6 Gold Medals at the “Cuisine Artistique International” in Basel, Switzerland. 1986 Placed 1st at the “Alementaria” in Barcelona, Spain. Winner of the Gold Medal at Expo Gast in Luxembourg. 1985 Authored the book “The Textbook of Sugar Pulling and Blowing.” Placed 2nd at the “International Pastry Competition” in Copenhagen, Denmark. 1984 Winner of the Gold Medal with distinction at the “Culinary Olympics” in Frankfurt, Germany. Winner of the Gold Medal with a Diploma from the Foreign Minister of Japan at the World Cake Fair Tokyo. 1983 Winner of the Silver and Bronze Medal at the “Pastry Competition” in Lausanne, Switzerland. 1982 Placed 1st at the “Exposition Gastronomique des Reconstres Professionnelles” in Epinal, France. 1981 Placed 1st at the “Club Propes Montagne Concours des Patissiers Confiseurs” in Switzerland. Back to TopTeaching Affiliations Richmont School, Craft and Research Laboratory of the Swiss, Master Bakers and Confectioners Association; Lucerne, Switzerland Master School; Cologne, Switzerland National Master School; Wolfenbuttel, Germany Madrid Confectionery School; Spain Nippon Kashi Senmon Gaya School; Tokyo, Japan Technic Slagelse Scole; Denmark National Confectionery and Pastry Scole; Ringstet, Denmark College of Art and Technology; Isle of Wight, England Confisier; Fazer, Finland Hotel Divan; Istanbul The Peninsula Group; Hong Kong The Portman Ritz Carlton; Shanghai Grand Hotel Dolder; Zurich, Switzerland Hilton International; Sri Lanka Hotel Fachschule; Lausanne, Switzerland Back to Top |