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
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
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
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