Robert Epskamp

Robert EpskampAssociate Instructor
Johnson & Wales University
Charlotte Campus

Chef Robert Epskamp joined the faculty of Johnson & Wales University in fall 2004. Chef Epskamp earned his bachelor’s degree in Health and Cardiac Fitness from George Mason University in Fairfax, VA. After working in the field of cardiac rehabilitation for a number of years, Epskamp changed careers and earned an associate degree in Culinary Arts from Kendall College in Evanston, IL. He worked at many prominent Chicago establishments, including Swissôtel Chicago, Park Hyatt Chicago and Gerhard’s Elegant European Desserts in Lake Forest, IL. In 1995 Epskamp joined the faculty of his alma mater, Kendall College where he specialized in restaurant desserts, chocolates, sugars and wedding cakes. Epskamp joined Johnson & Wales University’s Charlotte Campus in 2004 where he specializes in chocolates, sugars and plated desserts.

Nicholas Lodge

Little did Nicholas Lodge know that when he started training to become a pastry chef where this path would eventually lead him. The field of sugar art has transported him around the world, introduced him to Royalty and celebrities and has opened numerous doors to exotic locations that most people only dream about.

The author of over one dozen books, Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to twenty-six different countries, and he has introduced sugar art into unlikely places such as India, China and Fiji. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe.Continue reading

Ewald Notter

EwaldNotterConsidered to be a leading expert and renowned master of modern day confectionery arts, Chef Ewald Notter is also well known as a competitor and teacher. He has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.

In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.” He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Ewald continues to teach and coach internationally; all while publishing highly respected books on his craft.

Susan Notter CEPC

Susan NotterFollowing culinary school in England, Susan moved in Germany to develop her skills and gain more experience in the pastry field. Switzerland followed, where she was taught how to produce hand crafted chocolates. During this time she attended sugar classes and then joined forces with Ewald Notter as co-owner and instructor of the International School of Confectionery Arts. They traveled all over the world teaching and demonstrating sugar art.

In 1998 Susan took the position of Corporate Pastry Chef with Albert Uster Imports, she also qualified for the ACF Culinary Team 2000 representing the United States in Luxemburg, Chicago, Switzerland and at the Culinary Olympics in Erfurt Germany.

In 2001 she relocated to Birmingham Alabama to open a Baking and Pastry division of Culinard at Virginia College, later she became the Vice President and Executive Directive of Culinard overseeing 450 students and 20 faculty members.Continue reading