Amelia oversaw the development of the March/April issue of American Culinary Federation’s bi-monthly magazine, National […]
Amelia oversaw the development of the Jan/Feb 2023 issue of the American Culinary Federation’s bi-monthly […]
Amelia interviewed four artisan food makers focused on fermentation and upcycling in San Francisco’s Bayview […]
For an article in StarChef’s Dallas issue, Amelia catches up with Tiffany Derry, Top Chef […]
Challenged by ongoing labor shortages after a global pandemic and lockdowns, chefs and restaurateurs are […]
Amelia explores the complex topic of cannabis use in cooking and foodservice. Read more.
A look at how trending desserts are menued at restaurants around the country. Read […]
An example of one of the regular trends articles Amelia writes each month for Foodservice […]
From Middle Eastern kebabs to bold burgers and more, chefs are exploring with this ground […]
From crawfish boils to shrimp and grits, jambalaya and gumbo, Nola’s chefs are sourcing locally […]