Michael Joy - Biography

Michael Joy, author of Confectionery Art Casting; Silicone Mold Making for the Pastry Chef, is a master mold maker and sculptor. After graduating from The School of the Art Institute of Chicago, he founded CLARO Art Studio, Inc., a sculptural fabrication studio where he undertakes a wide variety of commercial projects. Recognized for his commitment to superior craftsmanship, Michael’s commissioned works range from monument restoration to modifying the master model of the Academy of Motion Pictures icon, the “Oscar.”

With 15 years experience, Michael has accumulated a wealth of technical skills encompassing several industries. He is proficient in numerous industrial mold making techniques including those used for casting; ceramic, resin, bronze, ornamental plaster, architectural restoration, photographic models/props, confectionery and other food related mediums.

His dedication to quality was recognized when the Frank Lloyd Wright Foundation called upon him to mold various ornamental architectural features on national and historic landmark buildings. In addition to commercial applications of mold making and casting, Michael continues to produce his own sculpture whose playful themes and imagery are expressed in a unique surrealistic style. Through his sculpture, he has elevated an industrial process to an art form.

Michael’s mold making skills have found a new expression thanks to working with the great chefs he has been fortunate enough to meet. Having become aware of the many creative possibilities of using molding techniques in the food industry, Michael sought to broaden this awareness through the establishment of a school where chefs and enthusiasts could learn these skills and take them back to their kitchens. With that intention, he founded The Chicago School of Mold Making and Casting for the Arts, Inc. in 2002.

In 2003 he was invited to teach at the World Pastry Forum and has since assisted chefs/teams win awards in numerous competitions around the world including the US and World Pastry Team Championships, Coupe du Monde, Patis France, National Desert Championship and the prestigious M.O.F. He has been featured on the cover of Pastry Art and Design, written about in the New York Times and has appeared on the TV Food Network. Recently Michael was honored as the 143rd Distinguished Visiting Chef from Johnson & Wales Rhode Island, for his contributions to the culinary field.