History of Notter School




The Beginnings
Ewald Notter grew up in a beautiful little village just outside Zurich, Switzerland, the world's cradle of fine pastries. Though his family had no previous background in it, Zurich is steeped in the culture and traditions of exquisite pastries and chocolates. The ancient city is renowned for its art and history as well as its extraordinary confections. Walking the streets, you can't miss the stunning architecture and Swiss love of beauty – or the aromas of confection and age-old institutions of fine pastry making.

Ewald had a gift for pastry artistry and innovation, and a unique passion and curiosity for its challenges and frontiers. It began with a three-year apprenticeship in confectionery, and then he trained at the prestigious Confiserie Spruengli in Zurich and worked with Willi Pfund, a celebrated authority in sugar works.

Ewald proved to be a prodigy and, at the age of 27, he opened his first pastry school, the International School of Confectionary Arts (ISCA), in his beloved Zurich in 1982.

The school's reputation grew quickly, as did Ewald's. ICSA embraced Old World Swiss traditions yet challenged the industry with new artistry and advances. Ewald began to compete and teach internationally. 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.

ISCA was based in Europe for more than a decade. During that time, Ewald worked and competed around the world. He earned 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 Yokohama, Japan.

Back to Top

Moving Up and Out
Ewald Notter has always searched for new ways to enhance his creativity and teaching skills and expand the school. A true visionary, Ewald saw the extraordinary potential and markets for fine confections in North America. In 1992, he moved ISCA to Gaithersburg, Maryland, just outside Washington DC. The school was located next to Albert Uster Imports, a Swiss distributor of fine gourmet products.

During its time in Maryland, ISCA became one of the first organizations to invite international guest instructors to teach. The school also 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 continued to compete. He won the Gold Medal at the first National Team Pastry Competition in Beaver Creek, Colorado. Then he repeated the victory in 2000. In the Coup du Monde held in 2001 in Lyon, France, he placed first with the highest score in sugar (699 out of 700 points) and helped the U.S. team win its first Gold Medal in the history of the prestigious competition.

Back to Top

Further Evolution
Ewald Notter had shared his knowledge and taught many of the world's finest professional chefs and educators for over 20 years.

In 2002, Ewald joined together with business partner Beverly Karshner, and they moved International School of Confectionary Arts to beautiful Orlando, Florida, offering continuing education for professional chefs. The school later became the 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.

Back to Top

Anil Rohira
Notter School grew quickly after arriving in Orlando, attracting a wide range of students. Course offerings are still expanding, including the development of a European Pastry & Baking Program, an intensive, 24-week course.

When the school sought to open its training beyond being a professional chef’s facility, its search for a co-developer and lead instructor for the European Pastry and Baking program, led to chef Anil Rohira. Chef Rohira is an extraordinary addition to the Notter School leadership, a true talent whose amazing abilities are shown in all that he's accomplished:

Back to Top

Key to Success
Notter School's faculty members are a key component to success and the school’s international reputation for excellence. Guest instructors are recruited from around the globe to teach their specialties. Most are world-champion pastry chefs who work in the highest echelons of the field. The school works hard to balance technical skills, art style and leadership.

Notter School employees have gone on to become:

Back to Top

Notter Today
Today, Notter School is recognized as one of the finest professional pastry schools, with teaching methods based on the artist-apprentice model practiced in Europe for many centuries.

Ewald Notter and Anil Rohira judge culinary competitions internationally. Through travel, experiencing other cultures and their global network, they bring to the Notter School the absolute leading knowledge of the pastry arts and applications.

Passion for the pastry arts drives the school and enhances our student's opportunities. Along with the essential foundations we teach, we evolve students into teachers, leaders and dedicated pastry professionals—whether they are in a pastry shop, 5-Star hotel or the privacy of their home.

Back to Top