Notter School Training is Great. Office is Terrible. Orlando, Florida

The management of the school is a disaster. The pastry arts training is superb. There are plenty of alumni that walked straight into pastry cook positions for companies/hotels like Ritz-Carlton, Disney, The Peabody, Fairmont Hotels, Marriott, etc. Other alumni are operating their own businesses, such as chocolate shops, cake businesses, and catering companies.

Any former student claiming they didn't receive a quality education simply didn't apply themselves. That may be harsh, but I saw it all the time. Huge difference between those classmates that really wanted to learn and those that wanted to 'get thru'. I don't think those students even understood who Chef Notter is. So, if a graduate can't get a job, maybe its because his personal pastry skills aren't as good as another guy applying for the same job. Or she has talent but is a lousy employee and not worth an employer's effort. Just maybe.

The school's management DOES suck. Beverly Karshner is the manager (if you are know about business, she is the Managing Member and that is why she controls the business side of the school). Employees don't seem to last more than a month or two. That means stuff like financial aid processing is a mess. I don't know how they keep accurate track of anything in that office. And there are rumors of MAJOR financial problems.

The instruction is the best, but I don't think the business side of things are too good right now.