Meet Chef Susan Notter
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Chef Susan Notter C.E.P.C. Bio
Born and raised in England she started baking at a young age, then attended culinary school while working part time in a bakery. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent 3 years learning about European pastries and confections.
Switzerland followed, and with it came more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich she started talking sugar classes with Ewald Notter, who had just started the sugar school in Zurich at that time. After a few months, Susan joined the school full time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew to become internationally renowned, leading to world-wide travel and bringing them to the USA to teach and demonstrate the art of pulled and blown sugar.
In 1992, the school moved its base from Zurich to Maryland, then a few years later to Orlando, FL.
The Notter’s parted ways, but remain very good friends! Susan went on to be the Corporate Pastry Chef for Albert Uster Imports, and during this time also became a member of a regional team representing Maryland in the Culinary Olympics in Germany.
In 2000, she moved to Alabama to open the Pastry and Baking division of Cuilinard at Virginia College. Chef Notter has spent many years in the education field, both teaching and as program director of pastry arts programs. In addition to this, she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season.
After spending the past 4 years as one of Felchlin‘s Corporate Pastry Chefs based in the USA representing the company with technical support for the US market, she has now opened her own Chocolate boutique where she creates fine European chocolates, teaches classes and designs dessert programs to meet the needs of chefs in the current market.