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World-Renowned Pastry Chef Ewald Notter Presentation at Forest Park Oct. 9

September 03, 2013

World-renowned pastry chef and confectioner Ewald Notter will demonstrate how to create a three-dimensional showcase on Wed., Oct. 9, from 4-7 p.m. in the Mildred E. Bastian Center for the Performing Arts at St. Louis Community College-Forest Park, 5600 Oakland Ave.

Ewald Notter  
Ewald Notter

Presented by Albert Uster Imports, the event is hosted by the American Culinary Federation's Chefs de Cuisine Association of St. Louis and St. Louis Community College. It is free, but advance registration is encouraged. It is open to the public.

Casey Shiller, coordinator of baking and pastry arts at STLCC-Forest Park, said Chef Notter will present how to create a three-dimensional showpiece and small chocolate accent pieces, using key components of chocolate art.

“Emphasis will be placed on movement, lightness and hand skills.  The piece will be trendy, elegant and mindful in color. This is a golden opportunity to meet a master,” Shiller said.

Culinary and pastry students are asked to attend in uniform.

Registration is available through the St. Louis Chefs de Cuisine website, www.stlchefs.org, or guests may call the chefs hotline at 314-846-9932.

A renowned master of modern day confectionery arts, Notter is considered to be a leading expert in the field, and highly regarded as a competitor and teacher. He has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year.

In 2001, he won the gold medal with the U.S. Team at the Coupe du Monde in Lyon, France. The team earned the highest score ever recorded in sugar work: 699 out of 700 points, helping the U.S. Team achieve its very first gold medal.

In 2003, Notter was 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.

Notter continues to teach and coach internationally, all while publishing highly respected books on his craft. He is also the founder and owner of the Notter School of Pastry Arts in Orlando, Fla., a sought-after destination for both professional and aspiring pastry chefs from around the globe.

The school was recognized as one of the world's most prestigious pastry schools, with teaching methods based on the artist-apprentice model practiced in Europe for many centuries.