Here you can find the schedule, calendar, and events for Chef Fran Costigan, these include food demonstrations, speaking engagements, class schedules, book releases and much more.
Whenever your inner voice says, “I need a vacation,” Rancho La Puerta welcomes you with a program, a setting, and a group of fellow guests that are joyously unforgettable.
Deborah Szekely, co-founder of Rancho La Puerta and a spa luminary who is often hailed as the “godmother of wellness,” celebratrated her 100th birthday on May 3. When I go to Deborah’s weekly gathering, it is with a notebook in hand. Over the years I have learned so much from this woman.
I am so grateful to have been a guest cooking teacher at “The Ranch” for many years, and while I am blessed to have taught in fabulous locations, I am not exaggerating when I say, there is no place else in the world like this magnificent place. Don’t take my word for it- RLP was the #1 International Destination Spa 2021 in Travel + Leisure’s World Best Awards.
You can hike, take fitness classes all day, have body treatments, or sit by the pool. The meals are exceptional with ingredients fresh from the organic gardne.
The cooking school La Cocina Que Canta, the Kitchen that Sings, does indeed. Guests go first to Salvatore’s organic garden which is just outside the door to pick fresh ingredients for our classes.
My classes are unique in that they are all-dessert recipes. The chefs at La Cocina prepare a beautiful meal for us and we make the desserts.
I hope you can join me this time for the week of June 4th, or perhaps next year.
The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration discount is available now.
Essential Vegan Desserts is a 90-day self-paced course and extensions are available. You can access the course from anywhere, on any device, at any time.
The focus of this course is on learning essential techniques and recipes. You will learn to create professional-quality vegan desserts with confidence. Students start by learning about key equipment, ingredient selection, and their function. Learning foundational techniques means learning to create excellent desserts without the use of eggs and dairy or white sugar.
Enrolled students will have access to a closed Facebook group, monthly live events, and of course, the attention of the entire Rouxbe team, including lead instructor Fran Costigan. This is the only course of its kind in the world.
Rouxbe Cooking School is recognized by the American Culinary Federation Education Foundation as a quality program and is eligible for 50 continuing education credits. Students who successfully complete the course receive a certificate from Rouxbe and Credly. Do check out the syllabus. I would love to work with you.
You Can Teach Cooking Classes to Empower and Inspire and Have Fun too
[Even when the whisk is too big!]
Chef Fran Costigan has been teaching for 25 years at diverse venues, both in person and online, on land and sea.
Join Fran as she discusses how to set up simply and work with the space you have so you can educate others, and have fun too, even in this changing landscape.
Specific tips on how everyone can produce, and present successful cooking classes will be shared, including Fran’s 4 P’s!
Whether you have wondered about how to start, are just curious or experienced, this class is for you.
Register here: https://rouxbe.com/live-events/819
I’d love to see you. Bring your questions, or add them at registration.
About Fran Costigan
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.