Chef Susan Notter C.E.P.C.
Born and raised in England she started baking at a young age, then attended culinary school while working in a pastry shop. 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 more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich she started taking sugar classes with Ewald Notter, he 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 and became internationally renowned, this led to world- wide travel, including the USA to teach and demonstrate the art of pulled and blown sugar to many chefs.
In 2000 she moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, 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. Currently Chef Notter is the pastry coach of the USA Culinary Olympic Team which represents the USA in international culinary competitions. 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 Elizabeth Moore Chocolate boutique where she is creating fine European chocolates, single origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces.