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.

Articles by Gail Bellamy
High Steaks and Top Chops 
HIGH STEAKS AND TOP CHOPS HIGH STEAKS AND TOP CHOPS Chefs around the country are expressing their individuality as they take steaks and chops to the next
Firing up Latin Flavors 
FIRING UP LATIN FLAVORS FIRING UP LATIN FLAVORS On the following pages youll see evidence of the far-flung menu influences of Latin cuisine. From Spain
Morning Meals 
BUILDING BREAKFAST & BRUNCH BUILDING BREAKFAST & BRUNCH If you doubt the appeal of morning meals, consider that many of the diners of yesteryear made
MEDITERRANEAN INSPIRATIONS MEDITERRANEAN INSPIRATIONS Given that the Mediterranean menu mix offers a little something for everybody, its not surprising
SOUTH-OF-THE-BORDER FLAVOR SOUTH-OF-THE-BORDER FLAVOR As the demand for spicy tastes heats up, American restaurants are looking to the vast territory
WORLD OF DESSERTS WORLD OF DESSERTS Global inspirations lend their sweet influence to todays dessert plates. Consider the menu items reflected in this
One-Bowl Wonders 
One-Bowl Wonders ONE-BOWL WONDERS One-bowl meals dont have to include rice or noodles, but often they do. Risotto, pasta and other comfort foods are found
Regional American Favorites 
REGIONAL AMERICAN FAVORITES REGIONAL AMERICAN FAVORITES Richness and diversity characterize American cooking, thanks to a variety of high-quality ingredients
Barbecue Interpretations 
Barbecue Interpretations BARBECUE INTERPRETATIONS At first, the primitive appeal of fire and meat may have been enough to whet our appetites for barbecued
Sensational Summer Salads 
SPLASHY SUMMER SALADS SPLASHY SUMMER SALADS According to a recent Market Facts survey for the Association for Dressings and Sauces, the most popular salad
The World of Appetizers 
The World of Appetizers THE WORLD OF APPETIZERS Whether they show up on your menu as tapas, meze, dim sum, antojitos, antipasto, hors doeuvres, starters
Asian Inspirations Asian Inspirations On your menu, Asian influences can be as subtle as seasonings, or as definitive as sushi. The boundaries of the
Sandwiches Step Out 
SANDWICHES STEP OUT SANDWICHES STEP OUT Since casual dining and comfort foods have claimed Americas attention, the sandwich has assumed a new prestige.
Breakfast and Brunch 
BREAKFAST AND BRUNCH BREAKFAST AND BRUNCH Morning meals have gone global, with entrees such as frittatas, breakfast wraps, crepes and smoked seafood.
Specialties from the Sea 
Specialties From the sea SPECIALTIES FROM THE SEA Menus today offer a proliferation of seafood items, including freshwater and saltwater varieties of
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