On this week's edition of Culinary Confidential, Christina Cates welcomes Austin Allan, founder and CEO of Sugar Wood, and Rachel Chitwood, VP of Marketing at Tipsy Scoop Ice Cream, to discuss their perspectives on their adults-only dessert brands and how they are redefining indulgence and creativity in the culinary space.

On this week's edition of Culinary Confidential, Christina Cates welcomes Austin Allan, founder and CEO of Sugar Wood, and Rachel Chitwood, VP of Marketing at Tipsy Scoop Ice Cream, to discuss their perspectives on their adults-only dessert brands and how they are redefining indulgence and creativity in the culinary space.

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. 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.

Culinary Confidential with Christina Cates

Austin Allan & Rachel Chitwood

On this week's Culinary Confidential, Christina Cates kicks off her 'Spotlight On Hospitality Entrepreneurs' series by welcoming in Max Tucci - third generation partner and Global Ambassador of Delmonico's, THE restaurant that helped define American fine dining. Since 1837, Delmonico's has shaped the way we eat by introducing dishes such as Demonico Steak, Eggs Benedict, and Baked Alaska while setting early standards for service, wine programs, and the modern dining room.

Max brings a rare blend of history, storytelling, and forward-thinking vision to the table. His work honors nearly two decades of tradition while guiding Delmonico's into a new era of hospitality, culture, and global relevance.

Beyond Delmonico's, Max also owns TUCCI, his namesake restaurant where elevated Italian cuisine meets warmth, family, and connection. He's also host of Welcome To My Table on LA Talk Radio and author of The Delmonico Way, a deep exploration of timeless hospitality principles and what it truly means to welcome people to the table.

On this week's Culinary Confidential, Christina Cates kicks off her 'Spotlight On Hospitality Entrepreneurs' series by welcoming in Max Tucci - third generation partner and Global Ambassador of Delmonico's, THE restaurant that helped define American fine dining.&nbsp;Since 1837, Delmonico's has shaped the way we eat by introducing dishes such as Demonico Steak, Eggs Benedict, and Baked Alaska while setting early standards for service, wine programs, and the modern dining room.
Max brings a rare blend of history, storytelling, and forward-thinking vision to the table. His work honors nearly two decades of tradition while guiding Delmonico's into a new era of hospitality, culture, and global relevance.
Beyond Delmonico's, Max also owns&nbsp;TUCCI, his namesake restaurant where elevated Italian cuisine meets warmth, family, and connection. He's also host of&nbsp;Welcome To My Table on <a href="https://www.latalkradio.com">LA Talk Radio</a> and author of&nbsp;The Delmonico Way, a deep exploration of timeless hospitality principles and what it truly means to welcome people to the table.

Spotlight On Hospitality Entrepreneurs: Max Tucci

This week on Culinary Confidential, Christina Cates welcomes back Dr. Ian K. Smith - physician, bestselling author, and a trusted voice in health and nutrition - for a clear and grounded look at one of the biggest shifts in American dietary policy in years.

With the release of the 2025-2030 Dietary Guidelines for Americans, the traditional food pyramid has now been inverted, prioritizing protein and healthy fats while placing stronger limits on ultra-processed foods and added sugars. 

Dr. Smith breaks down what these changes mean for everyday eating, how they align with current science, and why this new pyramid challenges decades of conventional wisdom. Christina and Dr. Smith explore how these guidelines may influence home cooking, menu development, and the broader nutrition culture, while offering a practical and accessible way to navigate through the noise.

They also discuss Dr. Smith’s latest book, The Last 15: Say Goodbye to Those Most Stubborn Pounds, a science-based, seven-week program designed to help readers overcome weight loss plateaus without gimmicks or deprivation. He shares the research behind the plan, the psychology of stubborn pounds, and the real-world strategies that make sustainable change possible.

If you’re trying to make sense of the new nutrition guidelines, curious about the future of American nutrition, or looking for smarter ways to cook, this week’s episode delivers clarity and context without the extra confusion.

This week on Culinary Confidential, Christina Cates welcomes back Dr. Ian K. Smith - physician, bestselling author, and a trusted voice in health and nutrition - for a clear and grounded look at one of the biggest shifts in American dietary policy in years. With the release of the 2025-2030 Dietary Guidelines for Americans, the traditional food pyramid has now been inverted, prioritizing protein and healthy fats while placing stronger limits on ultra-processed foods and added sugars.&nbsp;
Dr. Smith breaks down what these changes mean for everyday eating, how they align with current science, and why this new pyramid challenges decades of conventional wisdom. Christina and Dr. Smith explore how these guidelines may influence home cooking, menu development, and the broader nutrition culture, while offering a practical and accessible way to navigate through the noise.
They also discuss Dr. Smith&rsquo;s latest book, The Last 15: Say Goodbye to Those Most Stubborn Pounds, a science-based, seven-week program designed to help readers overcome weight loss plateaus without gimmicks or deprivation. He shares the research behind the plan, the psychology of stubborn pounds, and the real-world strategies that make sustainable change possible.
If you&rsquo;re trying to make sense of the new nutrition guidelines, curious about the future of American nutrition, or looking for smarter ways to cook, this week&rsquo;s episode delivers clarity and context without the extra confusion.

Dr. Ian K. Smith

As we continue to roll into 2026, Culinary Confidential helps rethink one of the most misunderstood parts of the modern day diet: carbohydrates.

This week, Christina Cates dives into how better carbs - not fewer - can transform your pantry, your meals, and your energy. Joining tonight's show is Alicia Lang and Marisol Villalobos.

A Community Manager and Nutrition Expert at Queen Street Bakery, Alicia breaks down why ingredient integrity matters, how to read labels with confidence, and why fear-based food rules often miss the mark. She shows how thoughtfully made breads and baked goods can absolutely belong in a balanced diet, and how smarter carbs can support your energy, gut health, and everyday enjoyment.

As the founder of Amasar, Marisol introduces listeners to breadfruit, an ancient, nutrient-dense, naturally gluten-free staple with deep cultural roots and modern culinary relevance. She shares how Amasar champions sustainability, heritage, and equitable food systems while bringing this resilient ingredient into contemporary kitchens.

If you're looking to rethink your pantry, explore healthier eating patterns, or perhaps are curious about the future of carbs, this week's episode offers grounded, accessible insight. From ancient ingredients like breadfruit to modern grain innovation, you'll be sure to walk away inspired and better equipped to make choices that fuel wellness and joy at the table.

As we continue to roll into 2026, Culinary Confidential helps rethink one of the most misunderstood parts of the modern day diet: carbohydrates.
This week, Christina Cates dives into how better carbs - not fewer - can transform your pantry, your meals, and your energy. Joining tonight's show is Alicia Lang and Marisol Villalobos.
A Community Manager and Nutrition Expert at <a href="https://queenstreetbakery.com/en-us?utm_source=google&amp;utm_medium=cpc&amp;utm_campaign=Digicom_Sales_PMAX_US&amp;utm_content=&amp;utm_term=&amp;gadid=&amp;gad_source=1&amp;gad_campaignid=22830402942&amp;gbraid=0AAAAACmmwqXyT8R5woUANt-Hi47z9Zq9G&amp;gclid=Cj0KCQiAprLLBhCMARIsAEDhdPcOEf5hp65L_I6ObwFsuQ7NIqoR4FIYyapIjxhMhXQvd6bFWJ__EMYaAgXhEALw_wcB">Queen Street Bakery</a>, Alicia breaks down why ingredient integrity matters, how to read labels with confidence, and why fear-based food rules often miss the mark. She shows how thoughtfully made breads and baked goods can absolutely belong in a balanced diet, and how smarter carbs can support your energy, gut health, and everyday enjoyment.
As the founder of <a href="https://amasar.net/?srsltid=AfmBOooMIuU5q6qLRj3EqOK0Xzf8OUpO1OK2Az4U5g275q7ZW9evkSgf">Amasar</a>, Marisol introduces listeners to breadfruit, an ancient, nutrient-dense, naturally gluten-free staple with deep cultural roots and modern culinary relevance. She shares how Amasar champions sustainability, heritage, and equitable food systems while bringing this resilient ingredient into contemporary kitchens.
If you're looking to rethink your pantry, explore healthier eating patterns, or perhaps are curious about the future of carbs, this week's episode offers grounded, accessible insight. From ancient ingredients like breadfruit to modern grain innovation, you'll be sure to walk away inspired and better equipped to make choices that fuel wellness and joy at the table.

Austin Allan & Rachel Chitwood

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