bake - November 2018 - 12

EWALD

Notter

Lauded as a master of modern day confectionery arts,

respect for him that I was afraid every day not to live

Chef Ewald Notter is popularly known as a celebrated

up to his expectations."

competitor, eminent teacher and esteemed author. He
has an eye for color, an appreciation for textures and

Notter has worked and competed in more than 15

a keen sense for details - in the same way ﬁne artists

countries, winning numerous awards including at least

use acrylics, oils or clay as their mediums.

15 gold medals, as well as National and World Pastry
Team Champion, and Pastry Chef of the Year.  As part

Notter prefers to create his masterpieces by using

of the 2001 U.S. National Team in Lyon, France, he

a palette of sugar and chocolate. He is widely

scored the highest ever recorded number of points

respected as an innovator, having introduced many

for sugar, 699 out of 700, helping the U.S. Team

ﬁrsts that have helped mold the craft and advance

achieve its ﬁrst and, so far, only gold medal.

the industry.
Honored by the American Academy of Hospitality
Notter is the founder and director of education of

Sciences with the 5 Star Diamond award as "One of

Notter School of Pastry Arts in Orlando, Florida. The

the Finest Confectionery Chefs of the World," Notter

school was recognized as one of the world's most

was also the ﬁrst pastry professional inducted into

prestigious pastry schools, with teaching methods

the Pastry Art and Design Hall of Fame. Notter

based on the artist-apprentice model practiced in

remains today a prominent ﬁgure in the most illus-

Europe for many centuries.

trious competitions as venerable coach and distin-

"When I had to enter apprenticeship at 15, it was

 

important that the profession I chose involved

Notter has starred in four videos involving chocolate

creativity and hand skills," Notter once said of his

and sugar decoration for the Culinary Institute of

start. "From the very beginning, seeing people buying

America, which became their best-selling videos. He

and enjoying pastries I had produced ﬁlled me with

has published several highly notable books on his

joy and pride. I was in the ﬁeld for 10 years before I

craft: classic references "The Textbook for Sugar

was introduced to sugar decorations, and the fasci-

Pulling & Sugar Blowing" and "Das ist Zucker-That's

nation for it was instant. Luckily, my teacher gave

Sugar," as well as the 2010 book "The Art Of The

me the opportunity to assist him, and I had so much

Chocolatier." 

12 < NOV 2018 | bakemag.com

JOHN UNREIN

guished judge.

http://www.bakemag.com

bake - November 2018

Table of Contents for the Digital Edition of bake - November 2018

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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