At Munich International School, the Middle School art studio recently transformed into a high-end culinary workshop. Under the expert coaching of art teachers Hanne Duncan and Caitlin Giroux, Grades 7 and 8 students in the 3D art elective class were challenged with a unique task: create a three-course meal out of clay that looks as realistic as possible. The assignment was inspired by the works of pop artist Claes Oldenburg’s sculptures of food and everyday objects. Students rose to the challenge. From delicate sushi sets to textured ice cream, the results were not only visually stunning but demonstrated a high level of technical mastery and perseverance.
The project served as an intensive exploration of ceramic methods. Students didn’t just stick to one style; they combined wheel throwing, slab building, and sculptural hand-modeling to bring their menus to life.
Jiah, a Grade 7 student, described the variety of techniques her group employed for their Japanese-inspired kiseki set: "For the cup, I used the [pinch] pots and for the plates, I used just like a slab technique," she explained, adding that she also "made this mochi ball on the wheel". To ensure their creations survived the firing process, students had to master the "scratch and slip" method—a vital technique for attaching pieces of clay so they "won't explode in the kiln".
Other students, like Craig, focused on the intricate textures of food. "It was kind of hard to get the texture on the ice cream," Craig noted, reflecting on the trial-and-error process of hand-building. His group also utilized molds to create perfectly uniform plates before adding their unique sculptural elements.
The realism of the meals was heightened by the students’ sophisticated use of surface treatments. While many pieces were finished with food-grade glazes—making the bowls and cups actually functional for future use—others required creative solutions.
"For the eel rice, we didn’t actually use glazing," one student shared. Instead, they used acrylic paints and a specific varnish to achieve a realistic "gleam" that standard matte paints couldn't provide. This allowed them to capture the glistening texture of fish and sauces with remarkable accuracy.
One of the most impressive aspects of the project was the seamless collaboration within student groups. Despite multiple artists working on different components of a single meal, the final "service" appeared remarkably cohesive.
Jesse explained that this was no accident: "We planned it out in advance... so that the rims would all be red and the bodies would be black." The teams functioned like a professional kitchen, constantly checking in with one another. "We’d also come to each other during the process... being like, 'Hey, so like is this good or should we change something to make it fit in?'" Students had to stay organized and communicative to get all of the pieces in their set completed on time.
Beyond learning how to center clay on a wheel or apply a wash, the students walked away with valuable life skills. For many, the takeaway was about perseverance. "I learned probably just not to give up too early," Craig reflected, "because on the ice cream I did have to take multiple tries".
Ultimately, the project was a celebration of creativity and friendship. As one student summarized, it was "really fun working in a group that you picked yourself... they’re your friends, so you have fun".