Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers, as well as online. She started her career in journalism as a hard news reporter for the Chicago Tribune covering police, fire, courts and City Hall, and she served for five years as the senior editor for the former Reed Business Information’s food and hospitality group of magazines (Restaurants & Institutions, Foodservice Equipment & Supplies, Chain Leader and HOTELS). She earned her B.A. in English and Psychology from the University of Michigan.
Food Media Consulting Services
Amelia offers professional writing, recipe development and media consulting services for individuals, companies, agencies and other outlets. She also consults restaurants and other small businesses on media relations and communications.
Amelia earned her professional chef certificate from Kendall College in Chicago. She has completed extensive training in all areas of classical cooking techniques as well as in Mexican cuisine, French Bistro cuisine and baking and pastry. She has taught cooking classes for the City of Chicago and has served as a judge for a variety of food writing and cooking competitions.
Associations and Activities
Amelia serves on the board as communications chair for the prestigious Les Dames D’Escoffier International (Chicago Chapter), a society for women in foodservice. She is also a former board member/secretary and currently active member of the International Food Editorial Council (IFEC) for food trade magazines, and is a member of the American Society of Business Publication Editors. In addition, Amelia is a member and former co-chair of the food writers’ section for the International Association of Culinary Professionals (IACP) and has served on the Green City Market Junior Board. She has also participated as a panel speaker and moderator for various food industry conferences, and has contributed to ideation and brainstorming groups for food companies.
ASPBE 2017 Bronze award for feature article – ” Indigenous Cuisine: Native American Chefs and Food Producers are Taking the U.S. Dining Scene Back to Its True Roots” by Amelia Levin (FSR magazine)
ASBPE 2016 National Bronze and Regional Silver award for individual profile – “2015 Hall of Fame: Ken Gill, A Serial Entrepreneur” by Amelia Levin (Foodservice Equipment & Supplies magazine)
ASBPE 2014 Silver award for regular column, contributed by Amelia Levin (Foodservice Equipment & Supplies’ Green Tip department)
Folio “Eddie” award for best full-issue pub in the association/non-profit (B2B) category (Foodservice Consultant)