Considered to be a leading expert and renowned master of modern day confectionery arts, Chef Ewald Notter is also well known 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 US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.

In 2003, Ewald was honored from 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. Ewald continues to teach and coach internationally; all while publishing highly respected books on his craft.

Following culinary school in England, Susan moved in Germany to develop her skills and gain more experience in the pastry field. Switzerland followed, where she was taught how to produce hand crafted chocolates. During this time she attended sugar classes and then joined forces with Ewald Notter as co-owner and instructor of the International School of Confectionery Arts. They traveled all over the world teaching and demonstrating sugar art.

In 1998 Susan took the position of Corporate Pastry Chef with Albert Uster Imports, she also qualified for the ACF Culinary Team 2000 representing the United States in Luxemburg, Chicago, Switzerland and at the Culinary Olympics in Erfurt Germany.

In 2001 she relocated to Birmingham Alabama to open a Baking and Pastry division of Culinard at Virginia College, later she became the Vice President and Executive Directive of Culinard overseeing 450 students and 20 faculty members.Continue reading→

EXECUTIVE PASTRY CHEF
The Cosmopolitan of Las Vegas

With more than 20 years of experience in some of the most prominent confectionary kitchens in the world, Executive Pastry Chef for The Cosmopolitan of Las Vegas and Master Chocolatier Vincent Pilon, has carved his niche in the United States pastry scene.

Pilon began his formal culinary training at L’école Jean Ferrandi, widely regarded as the leading pastry school in France. Here he developed a strong foundation in classic technique, which has forever served as the anchor for his creative pursuits. Pilon then attended L’école de Paris des Métiers de la Table where he expanded his scope into the versatile world of chocolate. After completing his training, Pilon worked in various pastry and chocolate shops throughout France before embarking on a career in the U.S. Continue reading→

Karen Marie Portaleo arrived in the world of cake decorating by taking a few unconventional paths. With a Bachelor’s Degree in Fine Art from the Atlanta College of Art, she launched her career as a jewelry designer for a high end accessory house based in Atlanta. During this time, she still created art in her home studio. One of her patrons happened to be one of the directors of the advertising department at Neiman Marcus. She commissioned Karen to design 7 sets for a children’s photo shoot, and with that a new career was launched. Karen has created props and sets for 16 years, and her client list includes Neiman Marcus, Nordstrom, Nestle Candy, Maybeline, Target, Dove Soap, Tom Ford and Alexander McQueen.Continue reading→