In memory of my mentor and dear friend, Albert Uster, who tragically lost his life in an aircraft accident on July 25, 2008 in the Swiss Alps. His legacy and love of life will always be celebrated.
Ewald Notter
Twenty five years ago Albert and Ewald’s paths crossed and as with anyone who knew Albert, they instantly became friends. As a chef, Albert was always seeking ways to improve the industry and pioneered continuing education for professional chefs. Wanting to share the beauty of sugar, he built a kitchen in his new company’s warehouse and brought the talents of Ewald Notter to America to teach sugar. Albert would host classes for chefs from around the world to enhance their knowledge. Progression of the importation of swiss couverture expanded the teachings to include chocolate, and in 1992 Ewald moved his school, The International School of Confectionary Arts to America to teach chocolate.
Through Albert’s and Ewald’s commitment to education came the advancement of techniques and the development of new products and equipment. One such product was Ewald’s development of Isomalt which Albert distributed throughout the world. Never selfish with his achievements, Albert made sure he shared his knowledge and expertise. Albert Uster Imports partnered with International School of Confectionary Arts, which later moved to Orlando, Florida and became Notter School of Pastry Arts. This venture allowed the dream to continue by providing education and encouragement to students to develop their passion for the pastry arts.
Over fifty years of his life was dedicated to the industry and throughout, Albert never wavered in his passion and beliefs. He opened his home, heart and generosity to all. Our love and respect will forever be his.
Notter School of Pastry Arts
Ewald Notter & Beverly Karshner