Gail Bellamy


Gail Bellamy
Executive Food Editor
Restaurant Hospitality
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.

Morning Wake Up Call 
Breakfast has evolved into a meal that ranges from grab-and-go options to fare for splurge occasions. If you're serving customers who consider it their
Small Wonders 
With consumers embracing the idea of appetizers and searching for value in their restaurant experiences, small plates offer big profit potential. Our
Chefs' Specialties 
You know that casual dining is here to stay when signature recipes from chefs include items as sandwiches and tacos but of course we're not talking about
A World of Appetizing Ideas 
Going global these days isn't difficult. In fact, it's hard not to have a menu that's influenced by the flavors and ingredients of world cuisines. This
The Saucy & The Crusty 
Pasta can change its attitude as quickly and easily as fashionistas change their sunglasses. That's why it always makes an entrance, and perpetually remains
Sweet Sensations 
Dessert menus today have been taking on more personality. Consider The Brazilian at Perennial in Chicago, which combines a brown butter cake with cachaca
Riding The Seafood Wave 
As customer enthusiasm for seafood remains high, chefs across the country have responded by keeping those creative menu ideas coming. Consider the wide
Creating Signature Soft Drinks 
Sippable signatures have arrived. The idea of creating specialty soft drinks is just one more way that restaurants can distinguish their menu offerings.
Chicken & Turkey Take Wing 
Light and luscious chicken and turkey recipes this month demonstrate the versatility of poultry. For casual dining, check out Chef Bruce Walters' Chicken
Media Skills, & How to Get Them 
If the idea of appearing on television to promote your restaurant or new cookbook gives you the heebie-jeebies, if you turn down offers of speaking engagements
For Starters 
Appetizers these days offer a menu double-whammy, answering the customers' demands for small tastes of luxury items while providing you with a showcase
Cool Salads 
When your customers think of healthful foods, salads are probably among the first items that come to mind. Add to that the fact that today's salads feature
High Steaks 
For many customers, steaks elevate the dining experience. Steak can be a splurge food for celebrations, or a more frugal menu choice, depending on portion
Bowl League: Hot Stuff 
Soup is said to have been the first menu item offered in public restaurants. And while it might be food history in a bowl, soup is also every bit as trendy
Delicious Daybreak 
Many customers say breakfast is their favorite meal of the day. That's understandable, when you consider ideas like the ones several chefs have shared

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