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World-Renowned ‘Sugar Artist’ to Return to Penn College

Ewald Notter, award-winning “sugar artist,” will return to Pennsylvania College of Technology on Nov. 18-20 this time to work with School of Hospitality students and offer demonstrations showcasing his chocolate artistry for Penn College alumni and area pastry chefs.

The chocolate cookies, cakes and sculptures that Notter and the Penn College students will create for a Nov. 20 demonstration will be auctioned Dec. 6, with proceeds benefiting Williamsport/Lycoming Habitat for Humanity. The auction, which is open to the public, will be held at 1 p.m. in the Thompson Professional Development Center on the College campus.

During his visit, Notter will also work with a class of 15 students enrolled in the “Principles of Chocolate Works” course and offer a demonstration on Nov. 18 that will be taped for instructional use.

Alumni of Penn College and its two predecessor institutions have been invited to attend the two chocolate-art demonstrations in the Lifelong Education Center, along with industry advisers and representatives from area restaurants. Limited seating for these private events still is available, and reservations may be made by calling Penn College’s Special Events Office at (570) 320-8000.

“It is an honor to have Ewald Notter return to Penn College,” said Suzann L. Major, assistant professor of food and hospitality management/culinary arts. “To watch and work side-by-side with the master of confectionery art propels our students to a higher level in their chosen profession.”

Notter, who also visited Penn College in January 2001 to work with students and make presentations, is founder and owner of the International School of Confectionery Arts, Gaithersburg, Md. He established the school in 1982 in Zurich. The school serves the needs of pastry chefs and confectionery enthusiasts worldwide, offering expert instruction in the art of cast, pulled and blown sugar, as well as sugar and chocolate decorations.

Born in Switzerland, Notter trained at the Confiserie Sprungli in Zurich and with Willi Pfund. He received two gold medals with distinction at the IKA Culinary Olympics in Frankfurt, Germany, and he received a gold medal and diploma from the foreign minister of Japan.

In 1999, Notter won the gold medal at the first Beaver Creek Team Competition in Beaver Creek, Colo. In 2000, he repeated the victory. Notter also competed as part of the U.S. National team at The World Cup/Coupe du Monde, held in January 2001, in Lyon, France. Notter placed first in sugar (scoring 699 out of a possible 700 points) and helped the U.S. team achieve its first gold medal in the history of this prestigious competition.

Notter was the first pastry professional to be inducted into the Pastry Art & Design Hall of Fame. His published books include “Sugar Pulling and Sugar Blowing,” and “Das ist Zucker” or “That’s Sugar.” He also has produced a number of instructional videos in sugar and chocolate decoration.

For more information about the International School of Confectionery Arts, visit on the Web.

For more information about the School of Hospitality at Penn College, visit online or call (570) 327-4505.

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