Notter School of Pastry Arts

So I have the opportunity to attend Notter for the European baking and pastry arts diploma program. I've visited several times now. I've spoken with students and some of the chef instructors. I've watched the classes themselves- omg, I want to be there so badly!!

My main concern is that there are many terrible reviews online for the school. The consensus is that while Chef Notter and the school itself are outstanding, the office is ridiculous. Lots of ex-employees have posted different reviews. There is a high turnover for the office positions. Employees are pressured to find "leads" and sell them on the school. I've had several interactions now with people in the office and there have been enough discrepancies in what I've been told, that I am very hesitant to sign on the dotted line. People tell me one thing and then call me a day later to tell me something different. Or even worse, have me drive all the way out there only to tell me something different. The school has an F rating with the BBB.

When such an incredible amount of money is on the line, I have to be cautious. I've been vacillating on this decision for so long- it's my dream to go and my passion but I can't just jump into this after the red flags I've seen in my dealings with the office. I feel like everyone is telling me what I want to hear and I have to make the best, most informed decision I can when almost $23,000 I don't yet have is involved.

Has anyone here attended? Any words of wisdom?

It's funny because reading that article, I can without a doubt answer a resounding yes to the questions and I feel I should run, not walk to sign up. I do believe the classes themselves are worth the price of admission. I've watched from the back as the instructors lead the classes in creating beautiful and yummy-looking desserts. I've spoken with students who had amazing things to say. I've seen the list of guest instructors- Vincent Pilon, Marina Sousa, Bronwen Webber to name a few.

Unfortunately in order to get to the classes I have to go through the office. Dealing with financial aid has been a nightmare. I have a good job at an ok bakery. I know I'll never be laid off, I get good benefits, etc. I have a straight shot to management there if I want it. I don't make a ton of money but my life is comfortable enough. However, after school is over I will have massive student loans to repay leaving me with nothing left over at the end of the month. This frightens me. The office personnel at the school have assured me time and time again that it's no big deal because after graduating from this school I can get a great, high paying job anywhere. One woman even went over the median salaries for their graduates with me. The problem is after reading the negative reviews and in my dealings with them, I don't trust them. I don't believe them when they say they have an 83% placement rate with grads. I don't believe that these people just walk into high paying pastry chef positions, especially in today's economy. I don't even want to be a pastry chef, I want to work in a bakery which limits my potential job prospects even further.

I've looked into Le Cordon Bleu and I'm not as impressed as I am with Notter but most importantly, Notter fits in with my work schedule while LCB does not.

I really, really want to go and I will be devastated if I don't. I'm trying to schedule an appt to speak with Chef Notter himself and see what he has to say about graduate's prospects and the issues with the office. Hopefully that can give me peace of mind enough to make a decision either way.

Well, it's official. I'm a student at Notter!
While there are still a few niggles of doubt due to some discrepancies between what the office told me and the truth, I'm hoping after the fifth time I asked "Are you sure?" when they answered my questions, I have the best understanding possible of what's happening re: financial aid.

I spoke with Chef Notter, he is so nice. He admitted sometimes there are some disagreements between the instructors and the office, he told me first thing- he won't BS me. He showed me some of the projects we work on in class, he introduced me to all the other instructors. It was exactly what I needed- to speak with them all about the classes themselves and how to apply what I learn into getting a dream job.

I feel much better and am so excited to get started!

Just want to say... I am about 2 months from graduating. Without a doubt, the chefs are exceptional. Chef Notter is a creative genius and the education I've received has far outweighed all the issues with the office (and there are several). I can highly recommend this school to anyone serious about learning anything and everything pastry related.

Baking Irene- that question has been asked by the students so many times. I know there are times he gets as frustrated with the office as we (students) get. But I don't know if he's in a position to do anything.

Regardless, the chef instructors are first class and it's for them and the education alone I recommend the school. They go above and beyond the curriculum to teach us everything we should know. I have a deep admiration and respect for them and their hard work shaping us into future pastry chefs/bakers/artists ready to join the work force.