Professional chefs, business owners and students from across the country have been inspired by the world master of confectionery art in a series of workshops and demonstrations in Cornwall.
Regarded as the world’s number one pastry chef, Ewald Notter; who specialises in both sugar and chocolate showpieces, stunned audiences with his creative skills as he produced several intricately designed sculptures out of edible ingredients.
Grant Mather, Curriculum Lead Professional Cookery, Cornwall College said the week-long event “has been absolutely amazing and we have so lucky to have had this world master demonstrate his talents and techniques at the college”.
“Everybody who has attended one of his classes has said just how much they have learned and been enthused by his passion, knowledge and by been able to watch him up close,” he added.
Ewald conducted two demonstration classes both held in a purpose-built, TV-style demo kitchen on Cornwall College’s Camborne campus and a two day hands-on workshop at the St Austell campus.
Ewald said he “thoroughly enjoyed my time here and I hope that those who attended take back some valuable hints and tips on how to handle these materials in a creative way”.
“Working with sugar and chocolate is fun and I hope to have inspired many people,” he continued.
“The facilities here are great with staff who really know what they are doing, in fact, Shirley Sweeney who leads on patisserie here was my assistant in America for a long time.”
The college, which has the prestigious status as being the best catering college in the South West, holding three centres of excellence, a gold accreditation, two AA college Rosette restaurants and the highly respected Academy Nathan Outlaw, is inviting other well-known chefs both local and national to demonstrate their respective skills to the industry and public.
Grant said the department “works exceptionally hard to make sure that we offer the best opportunities and experiences for our students”.
“By having people who work at the highest level like Ewald, can only be a positive thing and help put the college on the national and international map.”
And regarding top tips for wannabe confectionery artists, Ewald said, aside from the skills, “to create a showpiece, it’s important to remember to consider the theme, the proportions and to make a cardboard replica from which you can mould the actual piece”.
“Following some simple instructions can lead to some really wonderful artworks and I hope that everyone finds the time to develop their passion for sugar and chocolate work,” he added.