Michael Joy's Corporate Biography
Michael Joy, author of Confectionery Art Casting; Silicone Mold Making for the Pastry Chef, is master mold maker and sculptor. Upon graduating from the Art Institute of Chicago, his skills quickly evolved when he founded a sculptural fabrication studio where he undertook 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 Oscar statuette for the Academy of Motion Pictures.
Over the past 25 years, Michael has accumulated a wealth of technical skills encompassing several industries. He is proficient in a wide range of industrial mold making techniques, including those used for casting in clay (ceramic), resin, bronze, ornamental plaster for applications in architectural restoration, photographic models/props, museum work, confectionery and other food-related mediums. Most recently, Michael’s skills have been applied in medicine, dental work and other industrial sciences.
In addition to commercial applications of mold making and casting, Michael produces his own artwork that is based upon playful themes and imagery expressed in a unique, surrealistic style that elevates industrial mold making to a fine art form.
In the culinary field, Michael’s mold making skills have found a new expression, thanks to working with so many innovative pastry & savory chefs around the globe. Having become aware of the many creative possibilities of using molding techniques in the food industry, Michael founded The Chicago School of Mold Making and Casting for the Arts, Inc. in 2002 with Beatrice S. Schneider. Since then, they have developed over 150 new products never before seen in the culinary industry as well as partnered in hundreds of notable collaborations with world renowned chefs and companies including:
- Executive Chef Curtis Duffy, Grace
- Executive Chef Thomas Keller, The French Laundry
- Master Chef Rudolph van Veen, Lady Gaga sculpture
- Chefs Albert & Ferran Adria, El Bulli
- Chef Laurent Gras, L20
- Chef Jose Andres, Think Food Group
- Godiva Chocolatier
In 2003, Michael was invited to teach at the World Pastry Forum and has since taught classes and workshops at the Art Institute of Chicago and the Museum of Modern Art. His skills have been used to assist many chefs and teams win awards in numerous competitions around the world, including the US and World Pastry Team Championships, US Army Culinary Arts Competition, Pastry and Baking Team Championships, World Chocolate Masters, Culinary Olympics, Coupe du Monde de la Pâtisserie, Patis France, National Dessert Championship, Bocuse d’Or, and the prestigious Meilleurs Ouvriers de France (best craftsman).
Michael is also the co-founder of Pastry Live, an annual national pastry competition held in Atlanta each summer. Additionally, Michael is a collaborator and host to the three-time Emmy award-winning Chicago Restaurant Pastry Competition. He has been featured on the cover of Pastry Art and Design, had his work profiled in the New York Times, has appeared on the Food Network and was recently featured in Crain’s Business Journal . Michael has been honored as the 143rd Distinguished Visiting Chef at two of Johnson & Wales University campuses (Rhode Island & Charlotte, NC) for his contributions to the culinary field. In the summer of 2013, he was awarded an honorary lifetime membership to the American Culinary Federation.
Michael has been a regular contributor to several trade publications, including Pastry’s Best magazine, Dessert Professional, Pasticceria Internazionale and is currently working on his second book.