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.
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.
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.
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.
Amelia profiles ACF Chef Jamie Bostian, CEC, executive chef at The Pines in North Carolina about his role in feeding senior living residents during COVID-19. Read more.
In honor of Fat Rice’s Chef Abraham Conlon’s James Beard win, I’m reposting this chef profile I did with him for FSR magazine.
Two of my favorite people and chefs here: Christine Cikowski and Josh Kulp of Honey Butter Fried Chicken in Chicago. Read their story.
I talk with Chef Carlos Gayton, owner of the acclaimed, fine-dining Mexican restaurant, Mexique, in Chicago. Read more.
A profile of Chef Matt Dubois of Band of Bohemia in Chicago. Read the article.
Chef Eric Skokan has lived a true farm-to-table lifestyle with his own farm and Boulder, Col., restaurants.