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.
Chef Michael Anthony is mentoring a new generation of cooks at Gramercy Tavern and Untitled at the Whitney. Here, he shares his approach to training and development, plus insights about the future of the industry.
Thinking about refreshing your restaurant in 2017? Post-holidays is the perfect time! Here are six smart restaurant renovation tips to help you identify your needs, make a plan, and increase your profits.