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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 - a Division of YTI Career Institute-Lancaster. Professional chef clothing is required. Tools will be available for use during class.
Lean how to temper coverture, 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
Learn the basic techniques of pulled, cast and blown sugar art. Create a centerpiece incorporating all the skills required to pulled, blow and cast sugar. We will create a blown sugar parrot, with a blown and pulled sugar pineapple with sugar orchids. Course Fee $ 370.00
Create warm and cold plated desserts using a selection of baked, roasted, chilled and frozen elements. Flavor, texture and visual combinations will be considered when composing and plating the desserts. Modern and classical preparation techniques will be covered in this class. 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!
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