Ingredients Episodes

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, season…

On this week’s episode, I sat down with Ali Cox, the Founder and CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem. We explored how event professionals on both sides of the table—planners and food service teams—can bridge the gap between farm and table. As a fifth-generation farmer, Ali combines her deep-rooted understanding of farming with cutting-edge marketing strategies to help brands tell the story behind their ingredients.  Ali shared her insights on the importance of regenerative agriculture, how to reduce food loss and waste, and why telling the story of where our food comes from matters now more than ever. Focusing on transparency and sustainability, Ali discusses how event professionals can bring a new level of intentionality to food and beverage, offering guests more meaningful and impactful dining experiences. Whether you're working behind the scenes in food service or planning the menus, this conversatio…