Collaboration fever is in full force, with fascinating collaboration groups unveiling their art work throughout the month. This week we shine the spotlight on Dale Chihuly; In celebration of his life’s work and in honor of his 75th birthday, American Cake Decorating showcases the Chihuly Sugar Celebration, a collaboration of incredible glass-like sugar creations. We share some of our favorite pieces from the collaboration, and talk with organizer Michelle Born about the inspiration behind this unique and inspiring collection of edible art. To see more Chihuly inspired cakes, visit the facebook page at: www.facebook.com/A-Chihuly-Sugar-Celebration
Michelle, please tell us a little about the inspiration behind your collaboration.
This collaboration was created to honor his work and the inspiration which he has provided to many of the artists in our community. The collaboration pays tribute to Dale Chihuly on his 75th birthday.
The admins were Zawadi Parizek, Heba Elalfy, Vincent Kajderowicz and myself. We featured 35 very talented cake and sugar artists in this collaboration. As sugar and cake artists, we draw inspiration from many different sources. In this collaboration, our inspiration is Dale Chihuly – one of the most talented glass artists in the world. His work is unsurpassed and admired by many. Our Edible Art is inspired by his exquisite glass work!
How did you approach the task of inviting, approaching and organizing the collaboration members?
We invited from a pool of artists that we knew, and by putting out a call to artist on Facebook cake pages and within groups. Once artists were interested in joining, they were added to the collaboration Facebook group. A folder was set up for them, where the could upload all their info and pics securely, which the admins were able to access to create all the pages, videos, publications, etc.
What were some of the challenges of organizing a collaboration?
As with all collaborations one of the biggest challenges is time, for admins and members alike, it’s organizing your time and finding a balance. We rely on each other, and we are there for one another; drawing on each other’s strength to put together the best collab. possible.
Please tell us about your piece.
I approached my piece in a simple manner. I created a gold foiled birthday cake topped with pulled, blown, and cast sugar. This cake is ready to party! A celebration of form and color!
Please tell us about some of your favorite pieces.
I love all the pieces in this collaboration! Everyone did a phenomenal job in representing the theme in different mediums! Their varying styles and interpretation made this collaboration unique!
Will you be reprising this collaboration again next year, and how can others get involved?
We will be reprising this collaboration next year to honor another artist, yet to be announced! We will announce the details on our Chihuly celebration page, as well as to our existing members. Anyone wishing to participate need only send one of the admins or myself a message through the Chihuly Celebration page.
Michelle’s career in pastry was born from the desire to bring forth all the things that mean the most in her life. Wanting to have the creative freedom to blend her artistic talent, and her background in art with her love for baking and pastry. She began creating unique show stopping cakes. Michelle brings her creative talents and passion for art, cake decorating, pastry, and baking to the table through edible art. Her artistic talent has been cultivated through years of formal art training, through various art classes, and an early introduction to cake decorating via a family member’s business. At age nine Michelle began oil painting and continued honing her skills and love of art. This led to her being excepted to L’Ecole Secondaire De La Salle in Ottawa, Ontario, which was the first francophone art high school in Ontario. There she studied drawing, painting, etching, photography, sculpture, theory, and art history along with the traditional curriculum. In recent years Michelle has been a Pastry Chef in various bakeries, restaurants, luxury hotels and catering environments. She enjoys sharing her passion for baking and cakes with up-and-coming pastry cooks, as well as teaching workshops; she is currently working on her first book.