Susan Notter
Color and Chocolate

Susan is the Pastry Chef at V. Richards, Forest Park Market. Her position encompasses the daily production of dessert pastries, wedding cake and special occasion cake creation. European style chocolates and development of items offered. Chef Notter was named one of the 10 Best Pastry Chefs in American by Pastry Art & Design Magazine in 1999 and 2000. She has won numerous awards and was invited as a Distinguished Visiting Chef by Johnson & Wales and the Culinary Institute of America. She teaches and coaches professional pastry chefs and judges competitions both nationally and internationally. She was a co-owner of the International School of Confectionery Arts. In 1999 she qualified as a member of the ACF Culinary team 2000 and represented the United States in Luxembourg, Chicago, Switzerland and the Culinary Olympics in Germany. The team won numerous medals including the Gold in Germany and Switzerland. Susan says she feels that honesty and fairness to others is the secret weapon in the culinary world. She began her interest in food as a child, continued in Home Economics in school and then went on for professional training. Her words of wisdom to share with us - Watch my hands and learn. Susan was born in Birmingham, England and now lives in Birmingham, Alabama. To see some of her work, check out www.jolikobe.com

Andrew Shotts
Creating Unique Confections

To chocoholics, working the “food of the gods” all day seems like the fantasy job.  But to become an exceptional artisan chocolatier, it takes a tireless passion for your work, a commitment to using only the best ingredients and a sharp eye for business.
Andrew’s road to twice becoming one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” started with a culinary arts degree and a love of cooking.  He began his career by working in an Italian restaurant in New York before heading to Italy and the Locanda Dell’Amorosa.  He worked at a hotel for free, six days a week and learned to make all eight of the desserts.   He did this for one year.  While in the hotel pastry kitchen, he used seasonal produce from the Tuscan estate’s orchards and began experimenting with desserts and chocolates that used these ingredients, laying the creative foundation for what would ultimately become Garrison Confections.
Coming back to the United States, Andrew went to work in his hometown as a sous chef, but soon realized that his true love was pastry.  He moved to New York and worked at several restaurants and met as many outstanding chefs that he could, including Jacques Torres.  He also went to France to work with outstanding chefs there also.

He was executive pastry chef for New York landmarks La Cote Basque and the Russian Tea Room.  Then he moved to San Francisco and became the Corporate Chef for E. Guittard Chocolate Company.  Inspired by this experience, he and his wife decided to launch their own line of artisanal chocolates called Garrison Confection in New York.  He has since moved to Providence, Rhode Island.

Stéphane Tréand, MOF
The Art of Air Brushing while using Casted Molds

Stéphane is the executive pastry chef of the St. Regis Resort at Monarch Beach, California.  He spent 10 years of his  25 years in the industry teaching  around the world, specializing in airbrush techniques, chocolate and sugar work and classical French gateaux.  He received the top honor in the pastry industry in France, the Meilleur Ouvrier de France award in 2004.  He has won countless other awards, including the second prize in the Pastry Championship with the French Team and the Food Network’s Sugar Showpiece Challenge. Stéphane also owns a Pastry Shop in France.

Marshall Rosenthal
Creating Desserts for the Buffet Table

Marshall is the Executive Pastry Chef at the Mystic Lake Casino-Hotel in Minnesota.  Managing supervisor of a pastry staff consisting of 18.  Pastry Shop operates 24 hours 7 days a week for 10 outlets, including the award winning #l Rated Casino Buffet in the Midwest.  Responsible for the development of rotating seasonal menu concepts , artisan bread and pastry programs.  This is a scratch kitchen for all items.  Also, he takes time to teach the staff to create all of the seasonal showpieces.
Marshall has worked in several locations, including Reno Hilton Casino, Trump Taj Mahal,  Stouffer Renaissance Harborplace Hotel – Baltimore, Owner of
The Gourmet Touch Pastry Shop – Boston, Harbor Court Hotel – Baltimore, The Royal Sonesta Hotel – Boston, Hyatt Regency Hotel Grand Cypress – Orlando, Hyatt Regency in Greenville, SC and Baltimore.
He graduated from Baltimore International Culinary Arts Insititute.  He was chosen as One of America’s Top Ten Pastry Chefs by Chocolatier and Pastry Art and Design.  Served on their advisory board for several years.  Was one of the top 50 pastry chefs in the “Grand Finales – The Art of the Plated Desserts book.
He has won several awards including a silver award at the Delmarva Chefs’ Culinary Salon in Germany and ACF award in Chicago.

Anil Rohira
Flavor Composition of Desserts

Anil was born in Bombay, India and went to the Bombay University and then went on to the Institute of Hotel Management and Catering Technology.  He worked for the Sky Chefs and learned all he wanted to about the airline industry.  He knew at that time, he wanted to study pastry, so chose to attend school at the CIA in Hyde Park, NY.  After graduation, he worked at many elite and well-known establishments in the US.  He then went to work as an assistant to Ewald Notter at the International School of Confectionery Arts.  Later he accepted the position as Corporate Pastry Chef for Albert Uster Imports and remains in that position today.  He heads a three-team culinary department, where he oversees the research and development of new products, while consistently improving the existing ones.  He teaches classes for chefs and also trains the sales staff.  During the past two years, developed a profiling system for couverture chocolate to help chefs better understand the flavors of chocolate and how to use that information to better understand how to develop flavor in their desserts.
Anil is also teaching at the Notter School of Pastry Arts in Orlando, FL., where he has joined forces with Chef Notter, to prepare and co-instruct the 24 week European Pastry and Baking Program.
He has won many competitions and has been name to the Top Ten Pastry Chefs by the Pastry Art & Design magazine for two year.  He is also a respected judge in several competitions.
He is a Chef on a sweet mission.

Flavio Federico


Growing up, Chef always valued the unique ingredients and flavors of his native country.  His interest in food, especially pastry led him to study pastry at the Grand Rapids Community and the Ecole Lenotre – France
Federico uses his technical background to enhance the classic recipes and bring to contemporary recipes.  He was awarded the Best Pastry Chef of Sao Paulo in 2006 and has best ranked among Pastry Chefs in 2003, 2004, and 2005.
Chef’s first job in the industry, was as a steward for a large hotel, but soon he found himself as a pastry apprentice.  He has a law degree, but followed his love of pastries into another profession.  He worked as a pastry chef at Chef Laurent Suaudeau’s School and Catering before becoming the executive pastry chef at the Hilton Sao Paulo Morumbi Hotel.  He also consulted for the Fasano Group and then became their executive pastry chef responsible for preparing pastries and dessert for a five star hotel and 11 other restaurants.
Today he is the executive pastry chef and owner of Sodoces which manufactures high quality handmade desserts and pastries for some of the most successful companies in Brazil.
Flavio is recognized for contributing to the art of taking the classic desserts to the contemporary desserts.  He is using the classic as a base for more sophisticated, contemporary creations.