Gail Bellamy

Gail
Bellamy

Gail Bellamy
Executive Food Editor
Restaurant Hospitality
e-mail: gail.bellamy@penton.com
Phone: 216-931-9573
Follow Gail on Twitter: @GailBellamyRH

Gail Bellamy, Ph.D., CCP, executive food editor, has been writing about food and beverage trends for Restaurant Hospitality since the 1990s. She has maintained her Certified Culinary Professional status through the International Association of Culinary Professionals since 1999, received numerous journalism awards for her food and beverage writing, and served three terms on the board of the International Foodservice Editorial Council. She is an IFEC past president and recipient of its Betty Bastion Award for Outstanding Service.

While at Restaurant Hospitality, Gail also earned a Ph.D. in creative writing, taught food-related courses as an adjunct at The Mississippi University for Women Culinary Arts Institute and elsewhere, and hosted her own food radio program for several years. She is the author of six books and coauthor of The Vegetable Storybook, which won a Best in the U.S. 2010 Gourmand World Cookbook Award.

Articles
At Sweet Basil restaurant, even the plates are local
Chef/restaurateur Dave Becker of Sweet Basil creates his own dinnerware
8 Lent-friendly sandwiches
Stuck for ideas? These star stylish seafood, dressed-up vegetables and hip grilled cheese.
6 variations on paella
Recipes to celebrate National Spanish Paella Day on March 27
4 seasonal pasta sauce recipes 
Lamb Bolognese, Pasta Primavera and two more ways to dress up a menu favorite
New pizza ideas target meat-lovers, healthful eaters 
10 trendy variations tweak traditional toppings
Breakfast branches out beyond morning classics 
The definition of breakfast is expanding beyond a single daypart.
Strategies for building your breakfast reputation 
4 game plans and 8 recipes designed to win morning customers
Jazz up your restaurant's sandwich menu 
9 online exclusive recipes
6 beer-worthy sandwich combos 
Robust recipes for the season.
Book review: The latest from John Besh, Steven Petusevsky 
The chefs debut new books with plenty of recipes
Tap into the roots of Mediterranean comfort food 
Chefs share their memories of Mediterranean food, with 8 recipes
Winter warmth from the Mediterranean 
These nine spins on classics will heat up your winter menu
Le Pigeon's Gabriel Rucker has fun—seriously 
We told you so: A new cookbook from a former RH Rising Star
Latin cuisine: 13 inspired recipe ideas 
Add casual flair and a little heat to your menu with recipes
Cocktails inspired by the season 
Mixologists are expanding ingredients lists with more local and lighter flavors
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