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Richard McDermott Miller Competition

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The Competition will take place at the 2020 Sculpture Conference and will be held in Daniel Chester French’s former studio at Chesterwood. Each selected competitor will receive a Participation Scholarship.

Objective: To successfully model a bust from life (from the neck up), working from a live model. Modeling will be done in front of an audience (sculptors, patrons, and others who are attending the Sculpture Celebration Conference).

Eligibility: Sculptors must have been born between 1984-1999. All applicants must be citizens of or residents in the United States with a social security number.

Prizes: 

Richard McDermott Miller Prize of a $3,000 cash award and a quarter-page ad in Sculpture Review (value: $435)

Roger T. Williams Prize of $1,500

Walter & Michael Lantz Prize of $750

Deadline: 
03/16/2020

Entry Fee:

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chocolate mounting/sculpting workshop

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WEDNESDAY 24th OCTOBER 2018, 7 to 9pm

CHOCOLATE SCULPTING WORKSHOP & EXHIBITION "Chocolate feelings" with Manos

 

With our special Guest, Emmanouil Chatzidakis coming just for a few days from Greece for his art-exhibition at the Chocolate Museum, you'll experience, hands on, the pleasure to mount an art chocolate piece;

 

Open to adults only at £28/pers

 

The exhibition will be visible from the 24th of October onwards

Hatzidakis Emmanouil  is a creative, enthusiastic, hardworking pastry chef with a passion for food and lots of experience working in busy hotels and pastry shops in Greece. At the age of 16 he studied at SCHOOL OF TOURIST PROFESSIONS in CRETE and since then he has always known that being in a kitchen, preparing amazing pastries for others, is where I want to be. After completing his apprenticeship in 1995 he worked in a number of pastry stores before starting to hotels, where he was employed for over twenty years as pastry chef at a busy four and five stars hotels. He is very efficient and it was here that he developed a much more productive system of pastries prep, which was commended by the chef de cuisine. He also gained experience in managing, staff rosters, pricing and ordering for a large establishment. His specialty is chocolate desserts and decoration, which he has won a number of prestigious awards in Mediterranean Competitions. Last years he organized several "Chocolate" charity exhibitions all around Europe collected money for several Non-profit organizations. 

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