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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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.
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Dressing up store-bought hummus with a dash of everything bagel makes it extra tasty and worth a place on a party table, too. No need to stop there, either.
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If you've gone to the considerable trouble of making delicious homemade sourdough bread, don't spoil it by being too violent with your beautiful dough.
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Whether browsing menus at barbecue restaurants in Memphis or bellying up to Korean in Seoul, there is one area your eye should beeline to: local specialties.
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Unsliced sushi rolls, while more conical in shape, are served in Japan, so what was so special about these sushi rolls that claimed origins Down Under?
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Tahini is the creamy sesame seed spread that can enhance your peanut butter and jelly sandwich in so many ways you may never go back to your standard version.
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With canned scallops you can create a tasty seafood pasta dinner in minutes that seems fancy but in fact makes maximum use of storecupboard ingredients.
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One may assume that the first Texas Roadhouse must be from Texas, but you know what they say about assuming. Here's the tale of the beloved casual steak chain.
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Instead of risking soggy ingredients and bowls of melted ice, a little hostessing strategy can go a long way in keeping presentations pretty and fresh.
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Chicago is famous for its food: Chicago dogs, deep-dish pizza, and the triple-decker Atomic Cake. We're diving into the history of this South Side specialty.
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You've heard of pickled eggs, yes? And deviled eggs? Put them together and what do you get? A completely delicious flavor-layered party snack, that's what.
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Getting the right shape is key for homemade ravioli, and it's not exactly easy to do. Use a biscuit cutter to help give your ravioli shapes consistency.
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Once the world's largest chocolate fountain, you can see the nearly 27-foot-tall dessert-pouring structure in Las Vegas' Bellagio Hotel and Casino.
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The upgrade your chicken cutlets need is probably already sitting in your pantry. So, open that packet of dry French onion soup mix and put it to work!