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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
4 Tips for Managing Your Restaurant’s Open Kitchen from Chef Mike Isabella of Graffiato

4 Tips for Managing Your Restaurant’s Open Kitchen from Chef Mike Isabella of Graffiato

“It’s fun, exciting, loud, dark, and cool,” says chef Mike Isabella, owner of several restaurants in the Washington, D.C. area....
Korsha Wilson
how to build a beer program

5 Tips for How to Build a Beer Program at Your Restaurant from Republic Owner Matt O’Reilly

The explosion of the craft beer market means beer has become big business for restaurants. Beer lists across the country...
Korsha Wilson
5 Tips for Marketing Private Event Spaces in Restaurants

5 Tips for Marketing Private Event Spaces in Restaurants

Private events are a great way for restaurants to add additional revenue while creating memorable experiences for diners. During the...
Korsha Wilson
5 Ways to Improve Wine Education: An Interview with David Murr of Chicago's Tru

5 Ways to Improve Wine Education: An Interview with David Murr of Chicago’s Tru

Want to further the wine education of your restaurant staff? Try these pro tips from the award-winning team at Chicago restaurant Tru.
Korsha Wilson
Porto Chef Jody Adams on Leadership, ‘Enlightened Management’ & the Power of Travel

Porto Chef Jody Adams on Leadership, ‘Enlightened Management’ & the Power of Travel

Meet Jody Adams, chef of five Boston restaurants including the acclaimed Porto, and learn how she's leading and learning in her career.
Korsha Wilson
Welcome Spring! 7 Ways to Prepare for Patio Season

Welcome Spring! 7 Ways to Prepare for Patio Season

It's spring! Is your restaurant ready? Prepare for patio season with these tips from the team behind Atlanta's Haven and Valenza.
Korsha Wilson
How Restaurants Can Plan for the New Overtime Rule

Gramercy Tavern’s Michael Anthony: Building Culture, Mentoring Cooks & Looking Ahead

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.
Korsha Wilson
New Year, New Restaurant! 6 Tips for Successful Renovations

New Year, New Restaurant! 6 Tips for Successful Renovations

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.
Korsha Wilson
Seasonal Spirits: Building a Balanced Cocktail Menu

Seasonal Spirits: Building a Balanced Cocktail Menu

Try these tips for building a balanced, standout cocktail menu from the team at New Orleans hotspot Vessel.
Korsha Wilson