About
Amelia Levin is Chicago-based freelance writer, former magazine editor and certified chef focusing on food and the restaurant/foodservice industry. Her work has appeared on the local and national levels in a variety of magazines (consumer and trade) and newspapers, as well as online. She started her career in journalism as a local news reporter for the Chicago Tribune and formerly served as the senior editor for the now-closed, food and hospitality group of magazines published by Reed Business Information (Restaurants & Institutions, Foodservice Equipment & Supplies, Chain Leader and HOTELS).
Professional Services
Amelia offers professional writing and recipe development services for individuals, companies, agencies and other outlets. She also consults restaurants and other small businesses on media relations and marketing.
Culinary Training
Amelia earned her professional chef certificate from Kendall College in Chicago. She has completed extensive training in all areas of classical cooking techniques as well as in Mexican cuisine, French Bistro cuisine and baking and pastry. She has taught cooking classes for the City of Chicago and has served as a judge for a variety of food writing and cooking competitions.
Associations and Activities
Amelia is an active member of the International Association of Culinary Professionals (IACP), currently serving as the chair for the Association’s food writers section. Amelia also serves on the executive board of the International Food Editorial Council (IFEC) as secretary. She has participated as both a panelist speaker and moderator for a variety of food industry-related conferences, covering such topics as writing for trade magazines, social media networking, innovative kitchen equipment, and others.