Crain’s Chicago Business featured the unique enterprise of SAIC alum and master mold maker Michael Joy (BFA 1992). In 2002, Joy co-founded the Chicago School of Mold Making, one of the few businesses in the United States specializing in silicone molds for culinary professionals. Shortly after graduating from SAIC, Joy began casting molds for architectural restoration projects, toys, and trophies. After meeting a founder of the French Pastry School in Chicago, Joy expanded his expertise to include mold making for the pastry and savory arts. Now, chefs at top-tier restaurants around the world turn to Joy and his creative engineering to help shape their dishes into edible sculptures.