If you’re in the pastry world, you’ve heard of Certified Executive Pastry Chef Susan Notter of Elizabeth Moore Chocolates in Pelham, Alabama. A leading educator in the industry, she’s currently the pastry coach for the U.S. National Culinary team, which competes in the Culinary Olympics, among other international competitions.
She’s led teams to international victories, is a certified judge for global competitions, and has even competed in several shows on the Food Network. Not to mention, her sugar sculptures are legendary. We chatted with Susan about her accomplished career, what drew her to Alabama, and more!
First, tell us about you and your culinary background.
I was born in Birmingham, England, and grew up in Cheshire, which is in Northern England. I attended culinary school in the United Kingdom and then worked in Germany and Switzerland to learn more about the pastry arts and develop my knowledge and skills.
What led to you settling in Birmingham?
I came to the Birmingham area in 2001. I was hired by Virginia College to open an international baking and pastry program as part of its culinary division, Culinard. I was here for about eight years and then spent 12 years in Pennsylvania, where I was the program director of a pastry arts program.
What made you decide to open Elizabeth Moore Chocolates? (And how did you choose the name?)
The name is made up of my middle name and my maiden name. (It also sounds very English!) I think it’s almost every chef’s dream to have their own place. I finally had the personal support and financial means to take the leap and open up Elizabeth Moore Chocolates.
What are some of your proudest professional achievements?
I have been involved in culinary competitions for many years and have represented the USA in international culinary events. Representing the USA in Switzerland and scoring the highest points for our table was a very proud moment. Also, coaching the US competitor at the Queen of Pastry in Italy and winning the gold medal for the USA was also a very proud moment.
Tell us about being a coach (and competitor!) for the USA Culinary Olympic Team.
It requires a commitment to dedicate work and personal time to the team. Over the past four years, I have been the pastry coach for the USA Culinary team, which involves attending all monthly practice sessions in different parts of the USA and giving input and feedback to help the team grow and become better.
As a competitor, it is a constant evolution of ideas, skills, and work ethic. The team competes on an international circuit of culinary competitions, so the time commitment to the team can span from three-and-a-half to four years. It’s an amazing experience, and the networking and sharing of ideas brings so much professionally and personally. I am now a World Chef Association certified judge, so now I can judge international competitions as well.
You are known for your incredible pulled and blown sugar sculptures. Can you share a little bit about your creative process?
I taught sugar art for many years, and I really love the creativity of sugar and the medium itself. Often, I work towards a theme such as Easter, weddings, seasons, etc. Once in a while, a customer will ask me to make a special gift, and I do whatever I want! I keep some pieces in the store for customers to see. Once the idea is worked out, I have to then figure out the best way to make it.
What do you like to do when you’re not working?
I love the outdoors, so I try to hike as much as possible. I like to exercise, and I love food, so eating out and trying out new restaurants is something I enjoy.
Who or what is inspiring you at the moment?
Now, my focus is Elizabeth Moore Chocolates. The different holidays allow me to be creative and develop new ideas and flavors. We change colors and flavors seasonally, so there is always something new.
What is your best piece of advice?
If a task is worth doing, it’s worth doing well.
Aside from faith, family, and friends, name three things you can’t live without.
Walks in the forest, toast, and my profession.
Lightening Round!
Last delicious local meal: The Depot in Auburn
Favorite place to vacation: Wales
Your go-to gift to give: A box of chocolates!
Favorite recent TV show binge: The Last Tango in Halifax
Book(s) on your bedside table: Never Let Me Go by Kazuo Ishiguro and Atonement by Ian McEwan
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