Classes Taught
2008 - Chocolate Desires (with
Anil Rohira)
2007 - Painted Chocolates
Ewald Notter was born in Switzerland and trained at Confiserie Sprüngli in Zurich with Chef Willy Pfund, an authority in working in sugar. During this training, Notter became interested in pulling and blowing sugar. This hobby soon became his passion, and as a result, Notter has become renowned as a master of this craft.
Like most fine artists, Notter has an eye for color, an appreciation for textures and a keen sense of detail. In the same way fine artists use acrylics, oils, chalks or clay as their medium, Notter prefers to create his artwork by using a palette of sugar and chocolate.
Considered to be a leading expert in modern day confectionery arts he is also known well known as a competitor and teacher. 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. In 2000, Ewald repeated this victory with Pfeiffer and Canonne. That same year, Notter was awarded "National Pastry Team Champion." He was also honored as Pastry Chef of the Year and qualified to compete as part of the United States National Team in Lyon, France. Notter placed first in this competition, scoring 699 out of 700 points for sugar and thereby helping the United States Team achieve its first Gold Medal. Since he stopped competing, Ewald has been consulting and judging numerous prestigious sugar and chocolate competitions and continues to be active in the artistic field.
In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World."
Ewald is co-owner of the Notter School of Pastry Arts in Orlando, FL.
Accomplishments
2002 - 2003: Winner of 5-Star Diamond Award from the American Academy of Hospitality Sciences for "One of the finest Confectionery Chefs World Wide"
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 1 st 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.
Teaching 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
