Anatomy of a Plated Dessert by Pastry Chef Ben Robison

May 29th

frame (academy)
Anatomy of a Plated Dessert
Pastry Chef Ben Robison
Chartreuse Kitchen and Cocktails, Detroit 


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

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. 

Wine, Beer, and frame cocktails

Tickets on now!
Hint: Makes for a very experiential Mother’s Day gift.

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What is Frame?

Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences. 

Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings,  you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails.  No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.

We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.

What are people saying?


“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

What are people saying?

Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

23839 John R Rd #2

Hazel Park, MI 48030