Chef susan notter
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When you do something clean and with purpose, that only comes from experience”
Could you name 2 of your mentors and why you admire them?
One of them is my ex-husband, Ewald Notter. Over time it has developed into a leading niche producer of noble couverture.
We have Zoom meetings and ship our products 3 or 4 times a year, nothing scheduled until next spring.
There have always been people who you will always remember, like Aldo Rossi. I didn’t do sports, that was never my thing! No traveling , I needed to learn how to make videos and other ways to reach out to customers. It was so good and different from what we had everyday.
Felchlin will invest in the products rather than marketing. From there I was asked to try for the national team in 2000 and in 2016 they were struggling getting chefs and I competed and I was very proud. Obviously there is an interest, the showpiece class was that carrot everyone wanted”
Tell us about your pastry competitions and the awards you have won?
I’ve always been very competitive.
The U.S is so large, in order to get together regularly it’s a lot of money. Everything was different, learning German and different pastries. I was looking to move from the school and I wanted to move to something different. There was always a goal, when they had to talk about what they made to their families, it was great explaining all these things that 9 months prior they would not have been able to do.
Future you will thank you.
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Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”
Last winter I spent some time in Switzerland, and I was fascinated with the beautiful landscapes, the snow, and of course the Alps.
Small chocolate producers are creating unbelievable tasting chocolate. Seeing him that day telling and explaining people how he made it, answering their questions, made me feel so proud of him. It was his choice to go into the industry and he has the dedication and the eye for detail for the pieces.
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.
Then she moved to the U.S in 1992 and it was there where chef Susan Notter developed an indisputable reputation in the pastry world.
What was your childhood like?
I grew up in England, I was the older of 4 girls. I was born in Birmingham and grew up in the north, I didn’t grow up in a foodie style family but I liked to eat sweet things.
If a chef is used to a certain product, I can understand it, making a switch takes a bit of effort and time. 78% cocoa content in only two ingredients. It’s very stringent, with acidic notes, rootness, and no refined sugars. We are great friends and I admire his work.