On this week's edition of Culinary Confidential, Christina Cates continues her 'Spotlight On A Chef' series with two culinary powerhouses making waves in the hospitality industry, Chef Coton Stine and Chef Kiersten Gormeley.

Chef Coton is a classically trained Le Cordon Bleu chef and owner of Table 165 in Delray Beach, Florida.

Chef Gormeley, known for winning the popular Food Network program Chopped in 2021, is also the co-proprietor of Shaka Kitchen, a chain of Hawaiian-influenced fast-casual restaurants with three locations in New Jersey.

On this week's edition of Culinary Confidential, Christina Cates continues her 'Spotlight On A Chef' series with two culinary powerhouses making waves in the hospitality industry, Chef Coton Stine and Chef Kiersten Gormeley.
Chef Coton is a classically trained Le Cordon Bleu chef and owner of Table 165 in Delray Beach, Florida.
Chef Gormeley, known for winning the popular Food Network program&nbsp;Chopped in 2021, is also the co-proprietor of Shaka Kitchen, a chain of Hawaiian-influenced fast-casual restaurants with three locations in New Jersey.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world. Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices. CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.&nbsp;Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.&nbsp;CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Culinary Confidential with Christina Cates

Spotlight On A Chef: Chef Coton Stine / Chef Kiersten Gormeley

Two years, 100+ episodes, countless conversations, and so many people that have helped shape Culinary Confidential along the way.

Season 2 wraps up this week, and rejoining Culinary Confidential for a recap of the season are Shaina Nestor and Tony Mangia - two people who championed this show in ways that happen in front of the microphone and far beyond it.

Shaina is constantly thinking about the show - making introductions, connecting with various people in the industry, recommending guests, and opening doors simply because she believes in what this show is building.

Tony has become such a special part of the show. Beyond being an incredible supporter of the show, him and Christina share the same love for hospitality, old-school places, great stories, nostalgia, and the people who make this industry what it is.

Those are the people you want around your table.

This anniversary isn't just about looking back at two years of Culinary Confidential. It was about celebrating the people, relationships, and conversations that have made these two years mean something.

Here's to two years at the table - and everything still to come!

Two years, 100+ episodes, countless conversations, and so many people that have helped shape Culinary Confidential along the way.
Season 2 wraps up this week, and rejoining Culinary Confidential for a recap of the season are Shaina Nestor and Tony Mangia - two people who championed this show in ways that happen in front of the microphone and far beyond it.
Shaina is constantly thinking about the show - making introductions, connecting with various people in the industry, recommending guests, and opening doors simply because she believes in what this show is building.
Tony has become such a special part of the show. Beyond being an incredible supporter of the show, him and Christina share the same love for hospitality, old-school places, great stories, nostalgia, and the people who make this industry what it is.
Those are the people you want around your table.
This anniversary isn't just about looking back at two years of Culinary Confidential. It was about celebrating the people, relationships, and conversations that have made these two years mean something.
Here's to two years at the table - and everything still to come!

The Two Year Anniversary Show! Featuring Shaina Nestor and Tony Mangia

Honey: it's much more than just something sweet.

This week on Culinary Confidential, Christina Cates dives into the world of honey with Carla Marina Marchese - beekeeper, author, honey sommelier, and one of the leading voices in honey sensory education.

Carla founded the American Honey Tasting Society, bringing the Italian tradition of professional honey sensory analysis to the United States. She's also an accredited instructor with the Italian National Register of Experts in the Sensory Analysis of Honey, founder of Red Bee Honey, and author of four books - including Honeybee: Lessons from an Accidental Beekeeper, The Honey Connoisseur, Honey for Dummies, and her latest, The World Atlas of Honey.

Just like wine, honey has terroir, varietals, aromas, textures, and completely different flavor profiles depending on where it comes from and what the bees are foraging.

We're tasting, pairing, and discovering what makes a truly great honey - and why you may never look at that little jar in your pantry the same way again.

Honey: it's much more than just something sweet.
This week on Culinary Confidential, Christina Cates dives into the world of honey with Carla Marina Marchese - beekeeper, author, honey sommelier, and one of the leading voices in honey sensory education.
Carla founded the&nbsp;<a href="https://www.americanhoneytastingsociety.com">American Honey Tasting Society</a>, bringing the Italian tradition of professional honey sensory analysis to the United States. She's also an accredited instructor with the&nbsp;Italian National Register of Experts&nbsp;in the Sensory Analysis of Honey, founder of&nbsp;<a href="https://www.redbee.com/">Red Bee Honey</a>, and author of four books - including&nbsp;<a href="https://www.amazon.com/dp/1579128734?lv=shuf&amp;channelId=520&amp;plpRedirect=mhFallback">Honeybee: Lessons from an Accidental Beekeeper</a>,&nbsp;<a href="https://www.amazon.com/Honey-Connoisseur-C-Marina-Marchese/dp/1914934970/ref=pd_lpo_d_sccl_2/146-7575890-7207863?pd_rd_w=jS0wv&amp;content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_r=ZEWYWBZGN5QG4B3G5B3W&amp;pd_rd_wg=XrrE8&amp;pd_rd_r=9bdcc1e6-895c-43a4-9b38-16d3ee654e69&amp;pd_rd_i=1914934970&amp;psc=1">The Honey Connoisseur</a>,&nbsp;<a href="https://www.amazon.com/Honey-Dummies-C-Marina-Marchese/dp/1119780934/ref=pd_lpo_d_sccl_3/146-7575890-7207863?pd_rd_w=jS0wv&amp;content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_r=ZEWYWBZGN5QG4B3G5B3W&amp;pd_rd_wg=XrrE8&amp;pd_rd_r=9bdcc1e6-895c-43a4-9b38-16d3ee654e69&amp;pd_rd_i=1119780934&amp;psc=1">Honey for Dummies</a>, and her latest,&nbsp;<a href="https://www.amazon.com/World-Atlas-Honey-Marina-Marchese/dp/0520397703/ref=pd_lpo_d_sccl_1/146-7575890-7207863?pd_rd_w=jS0wv&amp;content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_r=ZEWYWBZGN5QG4B3G5B3W&amp;pd_rd_wg=XrrE8&amp;pd_rd_r=9bdcc1e6-895c-43a4-9b38-16d3ee654e69&amp;pd_rd_i=0520397703&amp;psc=1">The World Atlas of Honey</a>.
Just like wine, honey has terroir, varietals, aromas, textures, and completely different flavor profiles depending on where it comes from and what the bees are foraging.
We're tasting, pairing, and discovering what makes a truly great honey - and why you may never look at that little jar in your pantry the same way again.

The Fascinating World of Honey with Carla Marina Marchese

What are you putting in your body and what can it actually do for you?

This week on Culinary Confidential, we’re taking that conversation to a whole new level with peptides, creatine, performance and longevity.

First, we’re diving into one of the hottest and most talked-about areas of wellness right now: peptides.

Christina is joined by Koehl Robinson, founder & CEO of Celia, a personalized longevity platform bringing together peptides, telehealth, prescribing and pharmacy infrastructure. We get into why peptides have exploded into the wellness conversation, what they may mean for longevity, recovery and performance, and why medical oversight, quality and transparency matter as this space grows.

Then, Eli Tyo, founder of Denver-based Flux Creatine, joins the show to rethink one of the most researched supplements in the performance world. We’re talking creatine beyond the weight room, from strength and recovery to energy and cognitive performance, and why Eli set out to make taking it consistently a whole lot easier (and tastier).

Peptides. Creatine. Longevity. Performance.

What’s science? What’s hype? And what could be the future of how we think about feeling and performing at our very best?

What are you putting in your body and what can it actually do for you? This week on Culinary Confidential, we&rsquo;re taking that conversation to a whole new level with peptides, creatine, performance and longevity. First, we&rsquo;re diving into one of the hottest and most talked-about areas of wellness right now: peptides. Christina is joined by Koehl Robinson, founder &amp; CEO of <a href="https://www.celia-rx.com">Celia</a>, a personalized longevity platform bringing together peptides, telehealth, prescribing and pharmacy infrastructure. We get into why peptides have exploded into the wellness conversation, what they may mean for longevity, recovery and performance, and why medical oversight, quality and transparency matter as this space grows. Then, Eli Tyo, founder of Denver-based <a href="https://fluxcreatine.com/">Flux Creatine</a>, joins the show to rethink one of the most researched supplements in the performance world. We&rsquo;re talking creatine beyond the weight room, from strength and recovery to energy and cognitive performance, and why Eli set out to make taking it consistently a whole lot easier (and tastier). Peptides. Creatine. Longevity. Performance. What&rsquo;s science? What&rsquo;s hype? And what could be the future of how we think about feeling and performing at our very best?

Spotlight On A Chef: Chef Coton Stine / Chef Kiersten Gormeley

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