Fran Costigan

Background

About Fran Costigan

Consultant, professional chef, cooking teacher and author • My cookbook, Vegan Press, 2013) has been published in German, French and Italian. • After completing the professional culinary programs at New York Restaurant School and The Natural Gourmet Institute, I worked as a pastry chef in both traditional and vegan kitchens. • For over 20 years, I taught popular proprietary vegan pastry arts classes in the tri-state area, including the unique Costigan Vegan Baking Boot Camp Intensive®. With the team at Rouxbe Cooking School, the course was used as the basis for the foundational technique driven, 90-day online Essential Vegan Desserts Course. As the Director of Vegan Pastry and lead instructor, I work with an international student body, of all levels, non-vegan as well as vegan. • I present cooking demonstrations and lectures throughout North America and Europe. • As a consultant, I work with large and small businesses, restaurants, schools, and individuals to address the growing issue of dietary restrictions and the desire for excellent, yet healthier desserts. • Media includes segments on Discovery Health, BetterTV, and Nightline. • My work has been profiled in print and online publications. • Professional affiliations include International Association Culinary Professionals, Les Dames d'Escoffier International, Philadelphia Chapter. • Advisory board member of the New York Coalition of Healthy School Food, Main Street Vegan Academy. Specialties: Specialist in organic, refined sugar-free vegan desserts (dairy and egg-free) •Recipe development •Vegan •Cholesterol-free •Wheat and Gluten Free •Recipe development and writing •Culinary Instruction •Workshops •Speaker