October 2003 – The Notter School of Culinary Arts, LLC, also known as the International School of Confectionery Arts, is proud to announce its expansion to Orlando, Florida.

Ewald Notter, founder and world-renowned pastry chef and instructor, has partnered with Beverly Karshner to bring an expanded class repertoire that includes traditional courses in chocolate and sugar, as well as instruction in cutting edge desserts and new techniques and trends. Guest instructors have been recruited to teach their specialties, including well-known pastry chefs Olivier Bajard and Donald Wressell.

The school will commence classes in December, just in time for pastry chefs to master new techniques for the holiday season. The facility will boast two full size classrooms and a beautiful candy counter.

Chosen for its international appeal and popularity as a vacation hub for millions of travelers every year, the new locale enables a participant to combine both a learning experience with the fun and excitement of a holiday. Learning chocolate and sugar techniques in a warm climate such as Orlando is an incentive for pastry chefs, allowing them to master skills that are transportable to any environment.

An educator of today and tomorrow’s top pastry chefs, the Notter School is proud of its long-lasting relationship with Albert Uster Imports, the innovative leader in premium Swiss chocolate and pastry products. Chef Notter insists on using Venuance sugar products and Esprit des Alpes premium couverture for his classes, preferring the unique flavor and workability these items provide.

A professional pastry educator for over twenty years, the Notter School specializes in the art of chocolate and sugar decoration. For more information about the school, Albert Uster Imports or for details about upcoming classes, please call the Notter School at 407-240-5097 or email notterschool@aol.com.