Walking the Walk: A Model for Sourcing Locally
Check out Amelia’s article on Georgia Organic’s Farmer Champion program involving local chefs and bartenders for the StarChefs Atlanta 2023 edition.
National Culinary Review (March/April 2023)
Amelia oversaw the development of the March/April issue of American Culinary Federation’s bi-monthly magazine, National Culinary Review as editor-in-chief. Read the issue. For all NCR issues Amelia has edited (dating back to March/April 2020), click here.
National Culinary Review (Jan/Feb 2023)
Amelia oversaw the development of the Jan/Feb 2023 issue of the American Culinary Federation’s bi-monthly magazine, National Culinary Review, as editor-in-chief. Read the issue. For all NCR issues Amelia has edited (dating back to March/April 2020), click here.
Fermentation & Upcycling: Building a Community of Makers
Amelia interviewed four artisan food makers focused on fermentation and upcycling in San Francisco’s Bayview neighborhood for this article featured in StarChefs’ San Francisco/Oakland issue, published in 2022. Read more..
Chickpeas for change: Little Sesame invests in regenerative farming for the sake of the earth and all things hummus
For StarChefs’ D.C. issue, Amelia interviewed 4th generation regenerative farmer Casey Bailey about his amazing chickpeas and how he works with Nick Wiseman and Ronen Tenne, owners of the hummus-centered Little Sesame in Washington, D.C. Read more.
An Interview with Chef Tiffany Derry
For an article in StarChef’s Dallas issue, Amelia catches up with Tiffany Derry, Top Chef fan favorite and owner of Roots Southern Table, to learn about how she makes her famous gumbo. Read more.
Interchangeable Parts: Chefs and pastry chefs across Chicago expand their definition of “cross-utilization” in their kitchens
Challenged by ongoing labor shortages after a global pandemic and lockdowns, chefs and restaurateurs are tasked with doing more with less. This led to slimmed-down menus and an expanded definition of “cross-utilization.” The use of culinary interchangeable parts takes things one step further, focusing on […]
Design Market: Dallas
A roundup of restaurants with cool designs in Dallas. Read M0re.
Designing Restaurants in a Post-Pandemic World
Amelia talks to restaurant operators and consultants about their thoughts on how COVID-19 will impact restaurant design and operations. Read more.
On the Front Lines
Amelia talks to ACF Chef John Selick, CEC, culinary director at University Hospital in Cleveland, about his work feeding hospital workers and patients during COVID-19. Read more.