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 talks to ACF Chef John Selick, CEC, culinary director at University Hospital in Cleveland, […]
Amelia profiles ACF Chef Jamie Bostian, CEC, executive chef at The Pines in North Carolina […]
In “Hacking Sustainability” Amelia outlines some of the top things chefs can do now to […]
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 […]
Social gaming, eating and drinking are taking the the bar scene by storm. Read […]
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. […]