Chef Raimund Hofmeister
CUL-356 - Restaurant Butchery: Meat Cutting Techniques for Profitability,  Begins Oct. 6

Chef Susan Notter
CUL-350 - Introduction to Pulled Sugar (demonstration), Oct. 5
CUL-348 - Chocolate Centerpieces, Oct. 24-25
CUL-351 - Pulled, Blown and Cast Sugar Techniques, Nov. 20-22
CUL-349 - Candy Making, Nov. 14-15

Chef Raimund Hofmeister, CMC, AAC
Chef Hofmeister, a native of Germany, began his culinary training at the age of 14 as a chef’s apprentice then worked in first-class hotels in Germany, Switzerland and South Africa before coming to the United States in 1972. He served as the Executive Chef of the Century Plaza Hotel in Los Angeles, where President and Mrs. Reagan frequently stayed during President Reagan’s terms in office. In 1991, he founded the highly respected Los Angeles Culinary Institute and then later moved to Russia to open the Graf Orloff Club Restaurant in a converted 17th century royal estate built by Catherine the Great. In 2001 he returned to Washington, D.C. to work with Design Cuisine Catering Company which handled functions for the White House, U.S. State Department, Library of Congress and national museums. A year later, he became general manager of Martin’s West in Maryland, before being asked to serve as academic director of culinary arts at the Institute of Las Vegas.

Chef Hoffmeister competed on the 1984 United States team that won a gold medal at the International Culinary Olympics in Frankfurt, Germany. His other awards include Favorite Chef from the Academy of Television, Arts and Sciences at the 1988 Emmy Awards and National Educator of the Year from the American Culinary Federation in 2006. In 1998 he became one of the first 20 chefs in the country to become a Global Master Chef and is a member of the American Academy of Chefs.  

Chef Susan Notter, CEPC
Chef Notter's pastry career spans over 30 years. Beginning in England, she attended culinary school followed by years working with confectionery, chocolate and pastry in Germany and Switzerland. In Switzerland she joined forces with Ewald Notter and together they taught sugar art classes all over the world. In 1992 they relocated to the USA to open the International School of Confectionery Arts in Gaithersburg, Md. Together they published two books, “Sugar Pulling and Sugar Blowing” (1987) and “That’s Sugar” (1992). The latter book won them a gold medal from the Gastronomical Academy of Germany. In 1998, Susan Notter left the school and to join Albert Uster Imports. She was the corporate pastry chef before transitioning to the role of consultant to permit more time for teaching and training.

Chef Notter is a Certified Executive Pastry Chef through the American Culinary Federation and was a member of the ACF Team 2000 representing the USA at the Culinary Olympics in Erfurt, Germany. Pastry Art and Design listed her as a Top Ten Pastry Chef in 1999 and 2000. Chef Notter has won numerous awards and was invited by the Culinary Institute of America, Johnson & Wales University and Sullivan University to be part of their Distinguished Visiting Chef program. She has also appeared on the Food Network and judges both national and international competitions.