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Korsha Wilson

Korsha Wilson is a Boston-based food writer and a graduate of the Culinary Institute of America. She has worked in front of the house and back of the house roles in restaurants and spent two years working as a cheese maker for an artisanal mozzarella producer in New England. If you want to see her geek out ask her about french fries, the role of restaurants in modern society or "real" crab cakes -- she grew up in Maryland.
Posts by Korsha Wilson
V-Day Prep: How to Train Your Staff on Special Menus

V-Day Prep: How to Train Your Staff on Special Menus

Valentine's Day for restaurants is a high-stakes game, and restaurants need to plan ahead and prepare their whole teams. Here's how to make sure your floor and your kitchen are up to speed.
Korsha Wilson
A Foolproof Guide to Planning a Standout Valentine’s Day Menu

5 Questions to Ask Yourself When Planning a Valentine’s Day Menu

Getting ready for one of the biggest dining days of the year? Read these Valentine's Day menu tips from some of New York City's best restaurants, and start planning now.
Korsha Wilson
Emily Wallendjack

A Day in the Life of a Pastry Chef: Emily Wallendjack of Cookshop

In a continuing series, we’re bringing you into the world of hospitality professionals as they go about their shifts and...
Korsha Wilson
Pastry Chef Kate Holowchik

A Day in the Life: Pastry Chef Kate Holowchik of Lincoln + Capo in Boston

In a new series, we’re bringing you into the world of hospitality professionals as they go about their shifts and...
Korsha Wilson
Restaurants and Influencers

Restaurants and Influencers: What You Need to Know Before Partnering with an Influencer

Oozing egg dishes, over the top milkshakes, and rainbow everything — Instagrammers love to share pictures of what they’re eating...
Korsha Wilson
Chef Simone Ferrara of Hotel Viking Shares 4 Tips for Planning a Holiday Buffet Menu

Chef Simone Ferrara of Hotel Viking Shares 4 Tips for Planning a Holiday Buffet Menu

The holiday season is one of the busiest times of year for chef Simone Ferrara of Hotel Viking in Newport,...
Korsha Wilson
Boosting Restaurant Employee Morale

Boosting Restaurant Employee Morale: How Gia SanAngelo of Untitled and Studio Cafe Keeps Employees on Point

The dwindling summer means it’s time for the last push of one of the busiest times of year for many...
Korsha Wilson
working with restaurant stages

5 Tips for Working with Restaurant Stages from Chefs Gabriel Kreuther + Luigi Petrocelli

Since the early days of the kitchen brigade system and toques, stagiaires, or interns, have been part of fine dining...
Korsha Wilson
creating a restaurant cheese program

Louis Risoli of L’Espalier on 5 Questions to Ask When Creating a Restaurant Cheese Program

Cheese programs offer restaurants another opportunity to convey to their guests what their restaurant is about. “You can use the...
Korsha Wilson