Ewald notter biography
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Ewald Notter
Lauded as a master of modern day confectionery arts, Chef Ewald Notter is popularly known as a celebrated competitor, eminent teacher and esteemed author. He has an eye for color, an appreciation for textures and a keen sense for details. In the same way fine artists use acrylics, oils or clay as their mediums, Ewald prefers to create his masterpieces by using a palette of sugar and chocolate. Chef Notter is widely respected as an innovator, having introduced many 'firsts' that have helped mold the craft and advance the industry.
He has worked and competed in over 15 countries, winning numerous awards including at least 15 gold medals, as well as National and World Pastry Team Champion, and Pastry Chef of the Year. As part of the 2001 U.S. National Team in Lyon, France, he scored the highest ever recorded number of points for sugar, 699 out of 700, helping the U.S. Team achieve its first and, so far, only Gold Medal. Ewald has been honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World." He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Chef Notter remains today a prominent figure in the m
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Legendary Pastry Chef Ewald Notter Talks Review the Innovative of Tart Arts
TRANSCRIPT
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Meet the Chef: Ewald Notter
In this installment of “Meet the Chef,” we are delighted to introduce Chef Ewald Notter. Ewald boasts global acclaim as a pastry chef, and since 1991, he has been an integral member of Club Coupe du Monde Team USA.
Read our story on The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work.
Chef Ewald Notter stands as a luminary figure in the world of pastry arts, renowned for his unparalleled skill, innovative techniques, and profound influence on the global culinary landscape. Born and raised in Fislisbach, Switzerland (near Baden), Notter’s journey into the realm of pastry began at a young age, nurtured by a deep-rooted passion for craftsmanship and creativity.
“At the age of 14, you better decide which way you’re going to go,” says Ewald. “This was the most difficult thing for me. I couldn’t decide. So my teacher advised me to do a stage in either winter decoration, carpeting, or in a pastry shop. He was right. He knew me best. I went to a pastry shop and did a stage for a week, and I fell in love with pastry.”
Ewald said he was excited because he liked sweets and he liked to create things so it all came together. “I started to do my homework again,” stated