3D Hand Casting for Adults (21 and over)
Do you like Hollywood special effects? Come and join us for this introductory course of body casting. In a few short hours, you will have a fun time learning how to make a 3D Hydrocal (cast stone gypsum) copy of your hand. You will be amazed when we unmold your hand to reveal a hyper realistic duplicate…creases, folds, fingernails and all! We will do most of the work, but you will get to see exactly how we do it. We will also discuss more complex body casting projects and skin safe materials. There is a reason this class is 21 and older! Bring your inner zombie and a playful, open mind to this class. Your friends (or date) will never forget this one! About the process: As long as you are a nice person and can sit still for 10-12 minutes or so, you are a good candidate for the experience. For the body casting process, we use a seaweed based alginate dental material that is safe for skin contact. Come join us, bring your camera and take some pictures of you doing something your friends have never seen before! You will be amazed when you remove the 3D copy of your hand/s from the mold to reveal super awesome details of your own hand!
Michael Joy, author of Confectionery Art Casting; Silicone Mold Making for the Pastry Chef, is a 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, other industrial sciences as well as food-contact safe mold making. 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) .
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