Amelia writes for a variety of restaurant and food industry trade magazines as well for some consumer outlets.
As the food editor for FSR, Amelia writes monthly chef profiles and food articles, and she also occasionally contributes to sister pub QSR. As a former staff editor and current contributing editor for Foodservice Equipment & Supplies, Amelia writes feature and regular department articles covering restaurant/foodservice operations, design, equipment and sustainability. She also writes regular features, trends, news and newsletters for sister pub restaurant development + design.
As the North America contributing editor for Foodservice Consultant magazine, Amelia writes the newsy Intelligence section as well as ongoing legal/regulation articles and profiles on chefs, CEOs and others in the foodservice industry. In addition, she contributes regular features to the American Culinary Federation’s Sizzle magazine, Progressive Grocer’s sister pub Grocerant Solutions magazine and Edible Chicago, a consumer magazine focused on sustainable farms and chefs in the Windy City, among other publications.
Amelia writes regular features covering chefs and restaurants across the country for Sizzle, the magazine for the American Culinary Federation.
Amelia writes the Buzz section at the front of the book as well as Design Market articles and other features for restaurant development + design magazine.
Amelia writes features for FSR’s sister publication, QSR covering quick-serve and fast casual restaurants.
Amelia writes monthly features as well as the Accent on Cuisine column for Progressive Grocer’s sister publication, Grocerant Solutions.
As a former staff editor and current contributing editor for Foodservice Equipment & Supplies, Amelia writes a variety of content for the magazine.
Amelia writes The Intelligence and Regulatory Briefing Sections as well as additional features throughout the book. In addition to the below, here are some of Amelia’s most recent articles. … Continue reading Foodservice Consultant
As the food editor for FSR, Amelia writes the monthly chef profile and “Ingredients” articles.
Amelia profiles sustainable farmers, Chicago chefs and others for Edible Chicago magazine.
Amelia wrote an extensive profile feature on Chef Curtis Duffy of the Michelin-starred Grace in Chicago.
Amelia has previously covered the Chicago dining and food scene for Refinery29.com. Here’s a link to her articles on that site.