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.
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.
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 “Hacking Sustainability” Amelia outlines some of the top things chefs can do now to have a positive impact. Read more.
From Middle Eastern kebabs to bold burgers and more, chefs are exploring with this ground beef alternative. Read more.l
From crawfish boils to shrimp and grits, jambalaya and gumbo, Nola’s chefs are sourcing locally for the seafood menu. Read more.
Social gaming, eating and drinking are taking the the bar scene by storm. Read more.
Will culinary medicine help us look at nutrition in a new way? Read more.
Amelia covered the elements of great service for the November/December 2018 issue.