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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While plenty of coffee drinkers have tried adding ghee or butter to their morning mugs of java, others are sneaking spoonfuls of olive oil into coffee drinks.
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Adding cottage cheese to pasta may sound unusual, but it's really just another variant of mac and cheese. Find out how to make a version of this Polish pasta.
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Ina Garten might be known for her more elaborate culinary creations, but even a novice chef can try their hand at making her tasty popcorn seasoning blend.
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While it might seem odd at first, pairing bourbon with sweet cereal-infused milk can make for a delicious breakfast cocktail. Here's how to mix one up.
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If you think your cake stand is only meant for displaying pretty chocolate layer cakes, take a closer look. The base of the stand might also hold promise.
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The smooth, whipped texture of whipped cream piled on top of a crunchy Pringles chip is a match made in Snacker's Paradise that couldn't be easier to make.
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Where do Michelin star chefs get the inspiration for their wildly creative dishes? Tasting Table talked to Michelin-starred chefs to get answers.
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Plenty of cereal lovers have been employing the ice-cube cereal placement for years, but the internet has broadened awareness of the salt addition.
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If you like the sweet flavors of honey and toffee, this delightful little treat is sure to satisfy your palate - just be careful not to crack a tooth.
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If you're throwing a party and want great aesthetics in addition to cold wine, try making these fun, creative, and effective DIY frozen bottle chillers.
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Setting up a station of different fillings for guests to mix, match, and choose their preferred ingredients can turn a standard party into a unique experience.
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If you're ready for a salty, texturally satisfying option, we'd like to introduce bringing our soft sourdough pretzel recipe to your next cookout.
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In Sweden, the traditional Christmas ham (julskinka) is boiled, coated with mustard and bread crumbs, then served cold.
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If ever you visit Scandinavia to take in the tastes of the area, you might want a bit of booze. If so, there's a popular option you should consume like a local.
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Legendary singer Bob Marley was so committed to the ital way of life that he brought his own chef with him on his musical tours.
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Season 3 of "The Bear" mentions Orwellian butter. It's totally real, very fancy, and delicious -- and we're here to explain it.
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Roman Empire dictator Julius Caesar had quite the tie with spears. Aside from the weapon often used in fights, he was extremely fond of asparagus.
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Though cheese-topped cocktails may sound like something only Greeks would do, plenty of bartenders have found ways to elevate boozy recipes with cheese.
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You may expect that yogurt in Greece is always thick like what we call Greek yogurt in the U.S. Yogurt in Greece comes in many consistencies and tastes.
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Jell-O shots are super fun for parties, but they can't be made on the fly. Here's how much time you need to let them chill and set in the fridge.
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When looking to match servings of light, salty popcorn with a cold brew, Tasting Table's expert recommends reaching for an evenly weighted complement.
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With the power of packing in your hands, you can cater to your cravings, dietary preferences, and palate to build a packed lunch sure to hit the right notes.
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Kefalotyri is a tangy and firm Greek cheese that's a great alternative to halloumi for grilling. This cheese is great on salads, sandwiches, or for snacking.
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This Irish whiskey distillery is proud of its historical connection to the fated ship Titanic. Visitors can go on tours and sample single-malt whiskey.
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There's no shortage of culture when discussing the history of Japan. There's a reason why the nation's oldest bakery has quite the story to tell.
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You can also whip up a gourmet-style meal at home by upgrading a basic grilled cheese recipe with the easy addition of mushrooms.
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If you like to be fed pasta and lobster, imagine being spooned bites of mac and cheese with seafood tucked into the recipe.