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
Profiting from pork
Plus five meaty recipes to keep customers coming back for more
Summer cocktails with appetizing attitude
New drink ideas and 7 cocktail recipes to inspire you now
Hot weather spurs cool dessert promos
July is National Ice Cream Month
Why small plates continue to make a big splash
…and five small plates recipe ideas for your summer menu
Chill out: June is Iced Tea Month
Free your creativi-tea with summer drinks
Yet another reason to love pasta
Nutritional and environmental benefits of Mediterranean diets
9 vintage sandwiches: What was hip in 1956  2
How sandwich ideas have evolved
16 recipes for Cinco de Mayo celebrations 
Here are 11 Mexican-inspired recipes—created at restaurants ranging from Fonda in New York City to Rosa Mexicano Restaurants and La Salsa Fresh Mexican Grill.
10 soy-rich small plates ideas 
Explore the possibilities for menu inspirations featuring plant-based protein
National Ravioli Day: A pasta promotion opportunity 
On March 20, restaurants around the country can leverage National Ravioli Day
Doughnuts rise again 
Doughnuts are as hot now as they were during their previous comeback in the 1930s.
Restaurants celebrate National Margarita Day with special promotions 
Feb. 22 is filled with splashy promotion potential for full-service restaurants.
Quinoa salad ideas for Lenten menus 
Quinoa is an ancient grain that has maintained its relevance.
Rosy and cozy: Valentine’s Day promotion ideas 
Here’s what various restaurants are offering for their romantic repasts this year.
Five egg trends for 2013: Egging us on 
Eggs occupy an impressive amount of space on restaurant breakfast menus, and it doesn’t seem likely that will change anytime soon.
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