Notter school of pastry art Beverly karshner Ignored and refused a $2500 refund half of the $5000 I paid for continuing education Orlando, Florida

I am also an ex-employee of the Notter School and could not let this misleading and unjust report go without filing a response. I do not know who wrote the original report against M. Errada, but I do know that it was not Mr. Pompei. If you overheard that Mr. Pompei was "bragging" to Beverly Karshner, please provide your evidence. During my time working at the school, I can tell you that Mr. Pompei agreed with Mr. Errada's points and was trying to assist him resolve his problems with the front office. Mr. Pompei strongly disagreed with the way the director of the school handled the situation. He did not work in the front office and therefore had no control over that issue.

Additionally, please allow me to adress your claim that "Mr. Pompei only lasted 6 months under the pressure of a professional kitchen." You could not be more mislead. Mr. Pompei opened and ran multiple bakeries and restaurants for over 10 years before shifting into teaching. Furthermore, he has been working constantly in the industry for over 25 years. I do not know where you got your information, but you seem sadly misinformed.

If you really worked for the Notter School, you would know that there was no "Dean of Pastry" position. Ever. It was not Mr. Pompei's intent to claim this position, since it did not exist and it was not in his interest.

Please provide your evidence regarding the misconduct with students. This is a damaging claim and it should never have been published without proper support. I worked there for a considerable amount of time and never saw anything that would support this claim, nor did I hear any rumors of this sort. This claim is false.

Furthermore, you claim that Mr. Pompei was "laid off without notice." This statement is false. Mr. Pompei left his position before the ultimate closure of the school, but he made the decision to leave. There are many students that can testify to this. He spoke with the affected classes personally before leaving the premesis.

You provide no evidence for your posting. As you see, your intention to damage the reputation of Chef Pompei failed since you don't have any proof or validity behind your claims. As an ex-employee of the Notter School, I can testify and corroborate that your claims are totally false.

I used to work for the school and it wasn`t my pride and joy kind of job, if you know what I mean. I have dealt directly with Mr. Errada who was very pleasant, professional and courteous with everyone at the office. I even took two classes with him. Mr. Errada has an extensive pastry experience in some of the best professional kitchen in the country.

I was really disappointed when I saw what was written as false statements about Mr. Errada who paid a lot of money to attend few pro classes at the notter school thaught by well known professional guest chefs.

I have to admit that most pro classes there were attended by our students from the pastry program and other home novices which made some classes very slow going, basic and not worth the money or travel for Mr. Errada which he addressed to the faculty numerous time.

I do agree witht everything Mr. Errada wrote about the Orlando school of pastry arts 100%, and it has proven true since the school went out of business.

Those false and agressive statements directed on a personal level, were honestly written by Mr. Michele Pompei who I thought was a nice guy. I later came to find out that he is evil and sneaky instructor at the Notter school. Those who can`t do, teach. I have never been impressed by his work at all. I overheard Mr. Michele Pompei braging to the school director Beverly Karshner and other staff menbers about what he wrote to trash Mr. Errada reputation because he openly asked with persistance for his money to be reimbursed back to him from the school on this site and on the school`s old facebook page.

I find it very unprofessional and almost makes me want to vomit when I see such low action from a supposedly "instructor" to come after Mr. Errada personally or anyone for that matter about an issue that didnt concern him nor involve him whatsoever.

* Mr. Michele Pompei only lasted 6 months under the pressure of a professional restaurant kitchen and he knows it.

* By defending the school the way he did on this site and being Karshner little rug, Mr. Michele Pompei was dreaming that the director will make him a dean of pastry program since the position was vacant.

* Michele Pompei was investigated twice for misbehavior against two of our female students which the school owner made go away. (It pissed me off and couldn`t do anything about it)

* Michele Pompei was laid off without notice after the Notter school closed down inexpectedly while a hand full of students were left to dry and lost their tuition fees already paid to the school.

* Some complaint were received against Mr. Michelle Pompei that he spent more time constantly smoking cigarettes outside than assisting in the professional classes thaught by guest chefs.

If the school was that great, top notch and all the nonsense Mr. Michele Pompei was talking about on his previous report. Why did it end?. Why most of it`s employees don`t have any positive feedback?. Why most of their students were not placed in jobs as promised?. Why most of the equipments were always breaking?. Why the toilets were not working?. And why falsly attacking fellow attendees personally for no reason especially being an instructor.

The only thing the industry dont need is instructors like Mr. Michele Pompei. I had to come forward with this. The truth needed to come out.

I used to work for the school and it wasn`t my pride and joy kind of job, if you know what I mean. I have dealt directly with Mr. Errada who was very pleasant, professional and courteous with everyone at the office. I even took two classes with him. Mr. Errada has an extensive pastry experience in some of the best professional kitchen in the country.

I was really disappointed when I saw what was written as false statements about Mr. Errada who paid a lot of money to attend few pro classes at the notter school thaught by well known professional guest chefs.

I have to admit that most pro classes there were attended by our students from the pastry program and other home novices which made some classes very slow going, basic and not worth the money or travel for Mr. Errada which he addressed to the faculty numerous time.

I do agree witht everything Mr. Errada wrote about the Orlando school of pastry arts 100%, and it has proven true since the school went out of business.

Those false and agressive statements directed on a personal level, were honestly written by Mr. Michele Pompei who I thought was a nice guy. I later came to find out that he is evil and sneaky instructor at the Notter school. Those who can`t do, teach. I have never been impressed by his work at all. I overheard Mr. Michele Pompei braging to the school director Beverly Karshner and other staff menbers about what he wrote to trash Mr. Errada reputation because he openly asked with persistance for his money to be reimbursed back to him from the school on this site and on the school`s old facebook page.

I find it very unprofessional and almost makes me want to vomit when I see such low action from a supposedly "instructor" to come after Mr. Errada personally or anyone for that matter about an issue that didnt concern him nor involve him whatsoever.

* Mr. Michele Pompei only lasted 6 months under the pressure of a professional restaurant kitchen and he knows it.

* By defending the school the way he did on this site and being Karshner little rug, Mr. Michele Pompei was dreaming that the director will make him a dean of pastry program since the position was vacant.

* Michele Pompei was investigated twice for misbehavior against two of our female students which the school owner made go away. (It pissed me off and couldn`t do anything about it)

* Michele Pompei was laid off without notice after the Notter school closed down inexpectedly while a hand full of students were left to dry and lost their tuition fees already paid to the school.

* Some complaint were received against Mr. Michelle Pompei that he spent more time constantly smoking cigarettes outside than assisting in the professional classes thaught by guest chefs.

If the school was that great, top notch and all the nonsense Mr. Michele Pompei was talking about on his previous report. Why did it end?. Why most of it`s employees don`t have any positive feedback?. Why most of their students were not placed in jobs as promised?. Why most of the equipments were always breaking?. Why the toilets were not working?. And why falsly attacking fellow attendees personally for no reason especially being an instructor.

The only thing the industry dont need is instructors like Mr. Michele Pompei. I had to come forward with this. The truth needed to come out.

By posting on this site, Facebook and threatening the Notter school of pastry farts of a potential lawsuit, I finally received my refund that was due to me and that`s all what matters to me. So for whomever responded, I don`t think you have said enough. I think you can do better.......hhhhhhh

Notter school are still running a sh*tty school with a very poor standard compared to other great schools. Wish you guys the best. Thank you for giving me my money back after two month and a half. :)))))

I was in several pro classes with M.Errada at the Notter school in Orlando.

Few facts about this person;
*He never, ever was on time in class, morning, lunch break... always asking the chefs to repeat causing delays and annoying fellow class members. No respect for anyone!!!

*He was always acting like a diva, demanding attention from the chefs or school staff. At least, we knew instantly when he was in class....

*He was always complaining about the level of the class, however, his technical skills were extremely poor, not even basic. Some of the students that just started at the school were actually be able to perform much better than him!

* The breakfast pastries provided were more than decent. If they were not, while coming late, why was M.Errada always have 4-5 pieces, sometimes finishing the display while watching the class in the lobby through the windows!!! Then asking the instructor to re-do the demo!!! 

* The questions asked by M.Errada during class were most of the time out of subject, always trying to look like a big shot and asking for attention. Some of the students he is complaining about were actually able to answer most of them!

* The equipment is in good condition, maybe he doesn`t how to use it or what it is for, he is not actually working in the industry... During a January chocolate class, he had never seen an enrobing machine, he couldn`t even line up the chocolate bonbons properly in the machine, something a 5years old could have done...causing the class to mock him! The two school instructors present in the room had to step up and ask everyone to stay quiet!

*The chaos and the attitude in classes were coming mainly from him, so much negativity, complains and bad comments just to show off and trying to look like a big shot! Some of the returning professionals and students who knew after several classes always tried to set themselves on the opposite side of the classroom to avoid him!!

*In a different report, obviously written by the same individual, he is complaining that the classes are full of "milfs"... M.Errada had asked out several women attending classes, sometimes students, offering rides to some of them! Was not complaining at the time!!!

Small people always complain and trash others, throwing anger and frustration at the ones trying to accomplish something! Now who can say they went to France and won the world cup!!!! Respect!!!
Going to professional classes doesn`t make you a professional!!
Buying a chef jacket doesn`t make you a chef!!
The industry doesn`t need individuals like M.Errada!!!   
The different schools M.Errada is now attending will notice soon enough!
These schools are for professionals and people with open minds how want to learn. Not for divas.