DECEMBER 1 • 2022 | 37

for four years. His final jobs were as the lead line cook and head
chef at Zahav and the Rooster Soup Co. in Philadelphia.
“Every time I got to be a sous chef at a restaurant, I would
essentially quit so I could be a cook again. They say that when
you become a head chef, you cook yourself out of a job. You have
to deal more with the operational and business aspects and all the
nuances that go with it. It’s a lot of hand holding,
” said Ran, who
now is a financial life adviser at Telemus in Southfield.

“I proposed to my now-wife as a chef in Philadelphia. But my
inevitable trajectory was that, once I decided to have a family, and
all that comes with it, I wasn’t going to be a chef anymore. I want-
ed to be there for all the milestones for my eventual family life.
”
So Arielle and Michael got married in 2019 and moved back to
Michigan.
“Frame is the perfect place to let me cook and go through the
rush of cooking, but not have to deal with the bull of working in
a restaurant seven days a week,
” said Ran.
“It forces me to challenge my brain. My goal is to expound
on people’s experiences by having them eat familiar dishes in an
unfamiliar manner. My dinners are geared to make you think.
”

RESERVATIONS
Frame
23839 John R. Road
Hazel Park
www.framehazelpark.com/
experience/modern-han-
nukah-latkes-vodka/

SUNDAY, DEC. 18
Includes: A Family-Style
Modern Chanukah Dinner
by Chef Mike Ran with
dreidels and chocolate
gelt at each table. All ages
are welcome and encour-
aged.
Family-style dinner,
tables built in parties of

four; 4 and 7 p.m. seatings;
$58 per person + fees +
tax.
Additionally, a beverage
pairing with each course
will be served by Frame’s
Beverage Team.
You can choose al-fresco
seating in The Big Top
with heaters or inside the
dining room at Frame.
Bringing a group? Email
www.framehazelpark.
com/experience/modern-
hannukah-latkes-vodka/
hello@framehazelpark.com
and they’ll build a table
just for your party size.

Potato Latkes, House
Gravlax, Herbed
Crème Fraiche

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