What was the most challenging food to craft?
We’ve had lots of different kinds of challenges, some of which relate to limitations of the medium (polymer clay). For me, it was how to make a martini, which related directly to how to manipulate the clay in a new way. For Susan, it was probably how to make the tin of sardines, just from a technical/construction standpoint. California roll studs in chopsticks scale. How did you overcome this? Our working process is very direct. We don’t do sketches of our work (unless we’re waiting in line somewhere) beforehand. So, when we’re making a new kind of food, we start from the clay itself. We often go through “drafts” of foods until we’re happy with how they look. We’re always tweaking them. At this point, for example, I think we’re on version six of the chocolate chip cookies. I wasn’t happy with them until I had them laying out on my table, and a friend (unprompted) squealed “chocolate chip cookies!” What kind of tools do you use? Razor blades and sharp needle tools, which is why my class
