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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
3 Things You Should Know About The Tipping Point Campaign

3 Things You Should Know About The Tipping Point Campaign

Restaurateur Alex Wrethman wears many hats. As the owner of London-based Charlotte’s Group, which operates Charlotte’s Bistro, Charlotte’s Place and...
Korsha Wilson
4 Hospitality & Leadership Lessons from 3 Generations of the Canlis Family

4 Hospitality & Leadership Lessons from 3 Generations of the Canlis Family

It’s impossible to talk about Canlis, Seattle’s fine-dining institution, without talking about the family behind it. Since it opened in...
Korsha Wilson
Peaceful Mornings & Motivational Speeches: A Day in the Life of Chef Ian Pengelley

Peaceful Mornings & Motivational Speeches: A Day in the Life of Chef Ian Pengelley

“Chef problems are really universal,” says Ian Pengelley, chef director for London’s House of Ho. The contemporary Vietnamese restaurant opened...
Korsha Wilson
Survey Says: Bar Dining Is a Boon for Profitability

5 Steps to Create a Killer Restaurant Promotion

If the words “restaurant promotion” make you think of printed flyers and mascots dancing on corners with signs, you haven’t...
Korsha Wilson
Hummus, Swimming Lessons & Soul Train Lines: A Day in the Life of Chef Michael Solomonov

Hummus, Swimming Lessons & Soul Train Lines: A Day in the Life of Chef Michael Solomonov

Chef — and recent James Beard Foundation Award semifinalist — Michael Solomonov is a busy man. He is the chef...
Korsha Wilson
How Frasca Food and Wine Teaches Hospitality, During Training and Beyond

How Frasca Food and Wine Teaches Hospitality, During Training and Beyond

“Hospitality is not chocolate chip cookies,” says Bobby Stuckey, master sommelier and owner of Frasca Food and Wine in Boulder,...
Korsha Wilson
Room to Grow: Nurturing a Line Cook’s Creativity on Your Own Terms

Room to Grow: Nurturing a Line Cook’s Creativity on Your Own Terms

Tanya Baker wears many hats as executive chef at The Boarding House in Chicago’s River North neighborhood. One of the...
Korsha Wilson
How to Build a Unique Beverage Program

How to Build a Unique Beverage Program

“Front, back and side to side.” At Underbelly in Houston, this song from the Houston rap group UGK is the soundtrack...
Korsha Wilson