Born and raised in England Chef Notter started baking at a young age, then attended culinary school while working part time in a bakery. After graduating she 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, Susan then 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 Cuilinard, 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 3 rd at the Queen of Pastry in Italy and successfully coached 1 st and 2 nd place winners at the same competition. 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 her own Chocolate boutique – Elizabeth Moore Chocolates in Pelham AL< where she creates fine European chocolates, teaches classes and designs dessert programs to meet the needs of chefs in the current market.
Born and raised in England Chef Notter started baking at a young age, then attended culinary school while working part time in a bakery. After graduating she 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, Susan then 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 Cuilinard, 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 3 rd at the Queen of Pastry in Italy and successfully coached 1 st and 2 nd place winners at the same competition. 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 her own Chocolate boutique – Elizabeth Moore Chocolates in Pelham AL< where she creates fine European chocolates, teaches classes and designs dessert programs to meet the needs of chefs in the current market.
