Sample Articles
Amelia writes for a variety of restaurant and food industry trade magazines as well as for some consumer outlets.
Prior to becoming editor-in-chief of National Culinary Review, the American Culinary Federation’s bi-monthly print/digital magazine in 2020, Amelia contributed a variety of articles on chefs, food and the foodservice industry to the magazine on a freelance basis.
Hacking Sustainability
In “Hacking Sustainability” Amelia outlines some of the top things chefs can do now to have a positive impact. Read more.
New Ways with Ground Lamb
From Middle Eastern kebabs to bold burgers and more, chefs are exploring with this ground beef alternative. Read more.l
New Orleans: Local + Modern Seafood
From crawfish boils to shrimp and grits, jambalaya and gumbo, Nola’s chefs are sourcing locally for the seafood menu. Read more.
Let’s Play
Social gaming, eating and drinking are taking the the bar scene by storm. Read more.
Amelia has contributed feature stories about chefs, restaurants, bartenders and farmers for various editions of the StarChefs magazine focused on different cities across the country.
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.
Amelia writes features, trends, news and newsletters on new restaurant openings, cool concepts and great design for FE&S’ sister publication, restaurant development + design.
Amelia is the former food editor and contributor to FSR and QSR. She has written many chef profiles and food stories–some award-winning–for the magazines.
