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.

Global Small Plates 
For restaurant customers, small plates remain big attractions.
Fresh and Seasonal 
If there's one food that exemplifies fresh, it's salad.
Making a Splash with Seafood 
Seafood recipes on the following pages exemplify many of this year's trends, incorporating seasonality, quality ingredients and casual-dining inspirations
Sandwiches: Creative & Classic 
Retro inspirations in sandwiches build on those classic combinations customers have come to love. The French Dip gives way to specialties such as the
Wake Up! 
With the interest not only in morning meals but also all-day breakfast, it's time for your menu to rise and shine. Restaurants are revisiting old favorites
Latin American Cuisine 
Add Latin flavor and style to your menu with this month's inspired recipe ideas. Chef/owner Marc Forgione of Marc Forgione in NYC named a RH Rising Star
Adding an Asian Flavor 
If there's one cuisine that lately has made dramatic inroads in influencing the way America cooks and eats, it is Asian cooking. From savory umami notes
With its emphasis on quality ingredients and seasonal cooking, Mediterranean cuisine remains a perennial favorite. Add a variety of appetizer ideas with
Chicken, Turkey, Duck 
With its versatility and healthful image, poultry continues to evolve on American menus. This month's ideas include salads and casual fare that appeal
Tempting Desserts 
At the end of a satisfying meal, it takes a tempting dessert menu to entice customers to order that final course. Consider our recipes this month sweets
Meat Expectations 
Restaurant-goers are digging into meaty entrees with renewed enthusiasm lately. What started with the popularity of steak houses and burgers moved into
Seafood For All Seasons 
While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties and creative seafood presentations.
Create Great Sandwiches 
One of the great things about sandwiches is that they can be so easily tweaked by adding a new condiment, changing the bread, experimenting with cheese,
Salads for Spring 
Salads offer the perfect opportunity to showcase artisan ingredients, locally grown produce and creative presentation ideas. For instance, Chef Ben de
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
Penton Restaurant Group

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