Anatomy of a Plated Dessert by Pastry Chef Ben Robison
We’re welcoming one of our cities favorite pastry chef’s, Ben Robison of Detroit’s Chartreuse Kitchen and Cocktails, for a hands-on workshop exploring the anatomy of a plated restaurant dessert. With an introduction from Ben, you’ll be taken through a stunning selection of his pastry elements, choosing from 15 different cakes, sauces, and textural elements. After this, it’ll be up to you to get hands-on and build your own version of a plated restaurant dessert, something completely unique to you. Everyone will have a different dessert and every dessert will inevitably taste very different, despite being given the exact same components. The workshop moves on as Ben transitions into the main discussion of how desserts work, discussing the difference between taste and flavor, and dig into why composition, proportion, and placement of components have such a dramatic effect on the end result. There will be plenty of hands-on work, tasting your desert, plus your neighbors as Ben reinforces his points about how each dessert eats, what flavors are coming through and explores the science of taste and “how our brain” interprets flavors. Practical and delicious, all experiences are welcome to this frame (academy) workshop, from true newbies to passionate professionals.
May 29th at 6:30 pm $60 per person + tax and service fee Each workshop is limited to 20 guests Included: A two-hour hands-on workshop with Pastry Chef Ben Robison of Detroit’s Chartreuse Kitchen and Cocktails on the detailed topic of how desserts work and explore the anatomy of a plated restaurant dessert. Additional: Wine, Beer, and frame cocktails
Tickets on now! Hint: Makes for a very experiential Mother’s Day gift.