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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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.
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You've jazzed up Rice Krispies for the office party, but now it's time to give your favorite chewy recipes a boozier upgrade.
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If you've heard of retsina, it's likely that the piney Greek wine has a negative connotation. But it's time that we gave this traditional wine a second chance!
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Elevate your Aperol spritz with a twist: Swap either the soda or prosecco for hard seltzer for a bubbly, flavorful kick that's perfect for summer.
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Got a boring bowl of greens that could use a punch of salty, meaty flavor? Forget the salad dressing and reach into your pantry for this snack instead.
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This icy tip from Martha Stewart is so simple, you'll wonder how you never thought of trying it before, and will be particularly great for all summer drinks.
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A perfect milkshake is a dreamy, creamy, smooth delight. Making homemade lets you add whatever you like, but follow our tip for the very best texture.
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The earthy, woodsy-flavored liqueur is known as Chios mastiha, which is distilled in copper stills and enjoyed by Greeks and visitors alike.
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Ordering takeout or going to a restaurant to enjoy sushi requires time and money. Save yourself the hassle by making a unique sushi bake at home instead!
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New Zealand's Lemon & Paeroa soft drink may not be as famous as Coca-Cola, but the "World Famous in New Zealand" brand is statue worthy in its hometown.
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No need to worry that your vegan gravy won't taste flavorsome with this essential plant-based ingredient. In fact, you may start adding it to more meals, too.
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The history of the now-legendary vodka Red Bull combo is a heady mix of right people, right place, right time, and a whole heap of clever marketing.
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Greek coffee breaks all the rules, being made differently and with different ingredients. Learn more about why this isn't your typical Starbucks order.
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If you visit your local Starbucks armed with the instructions you need to order, you can be sipping on an off-menu beverage, the stardust Frappuccino.
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This dish, called the poularde homardine, or "chobster," looks like a mutated monstrosity, and Martha Stewart's followers told her so when she posted it.
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If you think putting together a Reuben is a simple act of slapping corned beef in between two bread slices, you are sorely mistaken. The key is in the toasting.
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Dehydrated fruits are the perfect companion for bourbon cocktails that are already packing a heady punch since they add a subtle sweet flavor.
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Fancy a subtle yet sweet chocolatey and hazelnutty flavor in your next rum cocktail? If the answer is yes, it's time to fat-wash your spirit with Nutella.
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We've all heard the classic James Bond adage of "Shaken, not stirred" - but what separates the two from one another? Turns out, it goes beyond just preference.