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
Emerging Cuisines 
Emerging cuisines can be defined as global influences that step forward, new fusions, and recipes catering to customers who have special dietary needs or preferences.
House-Made Specialties 
From charcuterie to infused liquors and ice cream, more restaurants are offering their own take on menu classics.
Bar-Building Ideas 
Beverage promotion ideas range from offering customers a wide range of choices such as extensive draft beer or tequila selections to creating new classics
Regional Inspirations 
American cuisine inspirations are all over the map, with an emphasis on regional cooking, local ingredients and farm-to-table seasonal promotions. That
Meaty Menu Ideas 
Meaty menu items span all types of menus, and all dayparts, as this month's recipe section demonstrates.
Dessert of Champions 
The culinary team of students from Newport Harbor High School in California took top honors in this year’s National Restaurant Association Educational Foundation (NRAEF) National ProStart Invitational held in Overland Park, KS
Stylish & Tempting: Desserts 
How's your sweet imagination? The dessert ideas in this month's recipe section will help get your creativity going, with specialties featuring fruit,
Versatile Light Bites 
If you're on the lookout for small plate ideas that are equally at home as bar fare, on the salad and appetizer sections of your menu or as light entrees for all-day dining, this month's recipes will get your creative juices flowing.
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

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