354: Event F&B: Designing Menus That Respect People & Ingredients

Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can’t tell you what’s in it.

Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event food and beverage: designing menus that respect both people and ingredients.

Fran has spent decades teaching chefs—many of them in traditional kitchens—how to create plant-based desserts that are stunning, delicious, and practical to execute. And here’s the truth she keeps proving: most kitchens already have what they need. What’s missing is the mindset, the training, and the commitment to transparency.

We dig into:
•⁠  ⁠Why hotel and catering pastry teams still treat vegan (and dairy-free) desserts like a “special request”
•⁠  ⁠How to build one great dessert for everyone instead of creating multiple “separate but sad” options
•⁠  ⁠The real issues with hidden ingredients (hello, seasoning mixes with wheat flour) and why labeling matters
•⁠  ⁠Smarter sweeteners and why “dairy-free” doesn’t always mean safe
•⁠  ⁠Practical swaps and techniques chefs can use right now—without reinventing their pantry
•⁠  ⁠Why gluten-free isn’t automatically “healthier,” and what planners should understand when designing menus

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