We teach a Design Events class at the School of the Art Institute of Chicago, where we experiment with how behaviors, spaces, and objects come together to create experiences. For their final project, our students were charged with producing a public event loosely based on the theme of "factory." The outcome is Confectionairy: A Sugar Inflation Event, hosted at the ODLCO storefront on Friday, May 3rd from 6-9pm. You can RSVP here.
Here's the official text.
Confectionairy is a sugar inflation factory event produced by Tanner Bowman, Emily Haasch, Katie Hung, Jasmine Marin, Jacy Nordmeyer, Haley Ressl and hosted by small-batch design brand ODLCO. The event features a re-engineering of sugar pulling and blowing techniques readily employed by pastry chefs for decorative centerpieces. The group developed a special taffy recipe using a synthetic sugar substitute which can be blown into molds or into freeform, hollow shapes.
Bowman, Haasch, Hung, Marin, Nordmeyer, and Ressl are members of the collaborative class "Contemporary Experiments in Design Events" at the School of the Art Institute of Chicago. The class is led by Caroline Linder and Lisa Smith of the small-batch manufacturing brand ODLCO, where the event will be hosted. The students were charged to create a public event as a final project, culminating in "Confectionairy."
Come witness this sculptural sugar production process at the ODLCO storefront on Friday, May 3rd, from 6-9pm at 1136 W. Randolph St.
The event is sponsored by the Course-Related Exhibitions and Architecture, Interior Architecture, and Designed Objects Departments at SAIC.