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Chef Susan Notter's pastry career spans over 30 years and 4 countries, originally from England she graduated culinary school then moved to Germany to learn more about European pastry production. Switzerland followed where she joined forces with Ewald Notter and became a business partner in the International School of Culinary Arts. Classes and sugar art demonstrations took them all over the world to teach their craft. Susan was a member of the ACF Team 2000 representing the USA in multiple international culinary competitions winning many medals including gold at the Culinary Olympics in Erfurt Germany. She was listed as a Top Ten Pastry Chef in 1999 and 2000 by Pastry Arts and design Magazine, has been featured on Food Network and still judges and teaches at many pastry events in the US. |
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The Master Pastry Arts Series with Chef Susan Notter has been designed to develop skills and techniques for professionally trained chefs. The classes are short, focused and theme based, and presented in small groups with one on one and hands on training to ensure a valuable learning experience for each participant.
» Class ScheduleClasses begin promptly at 1:00pm and will be held in the Escoffier Kitchen Lab at The Pennsylvania School of Culinary Arts. Professional chef clothing is required. Tools will be available for use during class.
Discover the layers of mousses, creams, jellies, sponges and crispy base elements that form the French Entremet style of dessert cakes. The balance, structural design and flavor combinations will be discussed as well as glazing and garnishing technique. Course Fee $ 370.00
Work with tempered couverture to create centerpieces. The use of templates, molds, spraying and modeling chocolate is covered in this class combining skill and technique to build structurally sound pieces with artistic elements. Focus is placed on correct tempering procedures, the use of color with couverture and incorporation of themes into the showpiece. Course Fee $ 370.00
Learn the art of pulled, blown and modeled sugar and apply the techniques to create intricate figurines. Beginning with preparation of the sugar for pulling and blowing then casting for bases and backdrops students will then go on to make male and female figures as well as a modeled animal. Focus will be placed on proportions, face painting and airbrushing. Course Fee $ 370.00
Lean how to temper couverture, mold coloration and prepare for filling with ganache. Students will prepare all ganache types including slab and butter. Correct dipping techniques and finishing techniques will be taught, using color and texture patterning. Marshmallow, caramel and nut based candies will round out the assortment giving the participant a solid foundation enabling them to produce a wide assortment of confectionery items. Course Fee $ 370.00
Sculpt 3 dimensional cake figurines, enrobe in rolled fondant, paint and airbrush the details to create cakes to amaze! True works of edible art that add a whole new perspective to decorated cakes. Beginning with the interior supports students will learn how to stack and sculpt cake, drape fondant to make realistic folds of fabric, model the body and face then finish with sculpted detail, painting and airbrushing to accentuate the details. Course Fee $ 370.00
» Class DetailsClass begins promptly at 1:00pm and will be held in the Escoffier Kitchen Lab. Please register at the front desk when you arrive at the school. Professional chef clothing is required, tools are available for your use during class. Meals are not provided but vending machines are available for beverages and snacks.
Refund Policy: Registration is on a first come first serve basis. Due to small class capacity the class fee is non-refundable 7 days prior to the course start date but can be applied to future classes. Please call Susan Notter at 717-391-5921 or email susan.notter@yti.edu if you have any further questions. |
See photos from the Series
See you there!
See Chef Notter videos
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