Culinary instructor, cookbook author, consultant, native New Yorker Fran Costigan is internationally recognized as the innovative pioneering pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, “nothing is missing except the dairy, eggs, white sugar, and cholesterol.
Professionally trained, Fran was a chef in traditional and vegan pastry kitchens before moving into teaching. For over 20 years she has instructed home cooks and professionals in the art of transforming traditional desserts into luscious cholesterol-free vegan versions that satisfy all dietary preferences. Her lively classes include the unique in the world, Costigan Vegan Baking Boot Camp Intensive®. Fran recently joined Rouxbe Cooking School as Director of Vegan Baking and Pastry, and is thrilled to announce that a Vegan Baking Boot Intensive will be launching in late Fall 2016.
Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts (Running Press 2013) , is for everyone who madly, deeply loves chocolate desserts, whether or not dietary considerations are an issue. (German, French, and Italian editions are available.) Vegan Chocolate follows More Great Good Dairy Free Desserts Naturally (Book Publishing Company 2006) .
Fran has been featured on Discovery TV demonstrating her celebrated “Chocolate Cake to Live For,” and on Better TV and ABC’s Nightline with her “Healthy Organic Vegan Twinkies.” Her work has been profiled in print and online media including VegNews Magazine, Vegetarian Times, Vegetarian Living, The New Yorker, New York Magazine, Professional Pastry Chef, Café Sweets Japan and Organic Spa.