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
Build a Better: Cheesecake 
Adding trendy flavors and ingredients boosts the appeal of this classic dessert
Build a Better: Bourbon cocktail 
These sippable signatures work for National Bourbon Heritage Month in September and beyond.
Build a Better: Fried chicken dish 
Cash in on reimagined versions of this classic comfort food
8 recipes to add an Asian accent to your menu 
Incorporate fresh fruits and vegetables with Asian flair
Alden & Harlow's Secret Burger
Build a Better: Cheeseburger 
Capitalize on National Cheeseburger Day with customized condiments, artisanal ingredients and local references
Build a Better: Tea attitude 
Tea reigns: It pours and it stars in cocktails and signature dishes
Tomato Basil Pie
Build a Better: Tomato dish 
Seasonal tomato promotions reflect chefs’ creativity.
Waffles get in the groove again 
Ideas for celebrating National Waffle Day
Build a Better: Bread program 
Create image-making breads that complement your menu
14 cheeses you should know about 
American Cheese Society names top picks
Build a Better: Hot dog 
Beef up the bread, embrace the artisanal and go global with condiments to update this staple.
National Oyster Day salutes a salty delicacy

With more than 100 oyster species (and fans, no doubt, for each type), National Oyster Day (Aug. 5) presents a perfect chance to showcase the oyster varieties grown closest to home, or a comparative tasting of different types.

Build a Better: Brunch 
Creative promotions, new recipes and tempting drinks boost morning business.
8 makeovers of classic Mediterranean dishes 
Recipes draw on the cuisines of France, Spain, Greece, Italy, Turkey, Morocco
Penton Restaurant Group

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