Michelle Welsch
School
Columbia University, University Of Colorado At Boulder
Expertise
Hosting, Fine Dining, Food & Beverage Startups
- Michelle's dinner events have been featured in the New York Times and have attracted business leaders, creatives, and notable personalities.
- After years spent in Asia, Michelle developed an affinity for spicy food. Her 37th birthday party featured 37 hot sauces in varying degrees of heat.
- An avid explorer, Michelle is known for seeking out unique restaurants and dining experiences when traveling.
Experience
Freelancing for over 15 years, Michelle has worked alongside Seth Godin, Fortune 500 brands, and small business owners around the world, helping businesses and entrepreneurs tell meaningful stories while building communities. From hosting dinners in New York City to organizing latte art competitions in Nepal, Michelle knows the importance of food and drink in bringing people together. After co-founding Learning House, a community learning center in Nepal, Michelle has remained active in areas concerning branding, community building, leadership, and education. She enjoys highlighting the hard work and creativity of those in the hospitality and culinary industries.
Education
Michelle studied Psychology at the University of Colorado at Boulder, graduating magna cum laude, before earning a master's degree in Social Work from Columbia University in New York City.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Michelle Welsch
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Pistachios are almost always sold in their shell, unlike many of the other nuts we enjoy. Have you ever wondered why this is? We've got answers for you.
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Green tea powder can be found everywhere these days, even in your pasta. Matcha brings an earthy flavor to noodles that can't be beat.
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Chocolate fudge and cheddar cheese may sound like a combination that belongs in the depths of your kitchen, but the surprising match is a real treat.
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When discussing liqueurs, St-Germain is a mainstay. With its elderflower touch, the product has left an indelible mark; but who invented it to begin with?
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A pitcher or two of an easy-to-prepare cocktail should lead to happy guests at any party. The best way to get these drinks mixed? The right bar spoon.
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Parmesan cheese is a versatile ingredient. However, while its production is highly regulated in Italy, American definitions are much less strict.
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For those following a gluten-free diet, cakes can be disappointing, particularly their texture. Chickpea flour adds a denser element. Find out how to use it.
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Very few condiments marry sweet and heat like BBQ sauce - but sometimes, it can use a touch more of the latter. This is where sriracha saves the day.
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Sake bombs may bring back memories of good ol' college days, but are they appropriate to order at a Japanese restaurant? Here's why you may want to avoid it.
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Green Chartreuse can turn a regular mug of hot chocolate into a minty, refreshing treat for mature palates. It's a simple add-in that packs a kick.
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Homemade ravioli can tend to be uninspiring as one piece will be enormous while the next one is miniscule. This hack will bring uniformity to your pasta.
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Making your own sweet banana cream at home couldn't be easier, and the simple coffee-making hack has made the rounds on socials for that reason.
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Using the crusty sliced pieces may be an unconventional move as you make meals for the breakfast table, but trust us: This quick swap may become your go-to.
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With just two simple ingredients, you have what you need to make a chilly homemade sherbet that will soften the scorching rays of the midday sun.
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This is a temptingly tasty, rich, creative, and flavorful cocktail with links to Al Pacino. Luckily, drinking it is easy whether you're left or right-handed
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Celebrity chef and cocktail aficionado Ina Garten added blood oranges to her cosmo recipe and just like that the libation is cool again.
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Frying cheese turns a slab of the good stuff into perfect sharing appetizers worldwide. If you haven't already, it's time to try the Greek version: saganaki.
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Flavoring bottles of bourbon can be fun. We talk to a bourbon expert about infusing and spicing up our spirits, to see if how we're doing it is about right.
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Tasting Table recently spoke with Anna Axster & Wendelin von Schroder, co-founders of Lodestar Whiskey, to learn how to curate the ideal whiskey tasting.
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Weeknight dinners should be healthy, delicious, and easy to make. You can elevate your easy-to-cook salmon recipe by adding some compound butter.
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If you ever find yourself at Disney World and want to dine like The King himself, take a trip to the Kona Cafe or Captain Cook's for a slice of Tonga Toast.
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Making your own candy bars feels like a daunting task, but it couldn't be more simple. Here's how to turn chocolate and Cool Whip into a sweet treat.
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Baked sweet potatoes are great on their own, but they can be a little one-note. Adding canned lentils as a topping boosts their protein content and texture.
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To find out what tea pairs best with charcuterie boards, Tasting Table recently turned to expert Tony Gebely, author of Tea: A User's Guide.
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A truly epic party can result in stories that become legend. In the case of one party, the result of the festivities was the now-classic cola de mono drink.
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Whether you're looking to infuse a dram with vanilla or bring a fruity punch with dates, knowing how to infuse booze can help you feel like a pro bartender.
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Before you'd start tucking into plates of Greek food, powdered sugar-dusted candies were offered with Greek coffee and a cup of water.