Hello and welcome to KorshaWilson.com! I am a freelance writer exploring the world of food and hospitality through writing and photography. My work has been featured in:
Take a look at some of my published articles below:
"This Caribbean Chef is Creating a New Spin on West Indian Fare" Cuisine Noir Magazine
“When I need to describe my food to people it’s very hard to do that without showing them,” says chef Jason Howard. Take a look at his Instagram page and you can see why. Howard uses the app to share pictures of his Caribbean creations which are unlike any West Indian dishes you’ve seen before.
"Grown-Up Hospitality" Open for Business UK & Ireland
“We want people to come in and go, ‘this isn’t normal’,” says Nick Mash, owner of The Mash Inn in Buckinghamshire, England. The six-room inn is located in a rural part of the town and has an interesting philosophy when it comes to food and service: keep it simple and break the traditional barriers that keep diners from fully engaging with their dining experience.
"The Coast Cafe: Cambridge's Home for Soul Food for More Than a Decade" Eater Boston
It’s lunchtime in Cambridge, and office workers are filling the sidewalks, hurrying to place an order at a restaurant, eat, and return to their desks. At The Coast Cafe, eight blocks away from busy Central Square, diners dig into plates of fried chicken and hamburgers while watching cars pass by outside of the bay window facing River Street.
"The Breakfast Boom" FSR Magazine
Breakfast, one of the fastest-growing dayparts for full-service restaurants, has exploded into all-day menus, lunch, and dinner dishes—all accented with flavors of maple or coffee, or the now ubiquitous garnish: the fried egg.
"New York's Changing Restaurant Axis" FoodableWebTV
Not too long ago, the food-loving and Michelin-star hunting restaurant lover who lives in Brooklyn had to head into Manhattan to eat at renowned restaurants. Not anymore. When the 2016 Michelin restaurant guide announced their picks for exceptional dining experiences earlier this year, it included 12 restaurants in Brooklyn, a first for the area. Across the country, it seems that restaurants are spreading out and chefs are setting up shop in newer, up-and-coming areas.
"Meet Debbie, the Multi-Tasking Badass Behind Peach Farm" Boston Magazine
After midnight, Peach Farm becomes the province of Boston’s restaurant industry. You’ll often find groups of chefs and bartenders, their round tables—with pink table cloths and swirling lazy Susans—topped with surf clams, half-empty Tsingtao bottles, and piles of deep-fried, head-on shrimp.
"The Spice Man Cometh: Some ‘Ting Nice’s Mark Reid Shares Seven Go-To Caribbean Ingredients" Boston Magazine
Since October, Some ‘Ting Nice executive chef Mark Reid has been bringing the flavors of the Caribbean to Somerville, serving up homey stewed oxtail, fragrant bowls of fish tea, and spicy jerk pork in a sunny, mural-splashed space.
"Changing Hands, Keeping Fans" QSR Magazine
When Marvin Gibbs decided that he wanted to sell the quick-service chain he started 45 years ago, he knew he had to sell it to someone that understood the business. His St. Louis–based company, Lion’s Choice, a roast beef chain with 15 company stores and eight franchise locations, has a consumer following that loves the brand as it is.
"A Bitter Victory" FSR Magazine
Customers are demanding more of the bitter flavors typically present in vegetables such as cauliflower, collards, kale, and Brussels sprouts as well as India pale ales and bitter tinctures in cocktails.
"Boston Mainstays: Cafe Sushi"
Tucked into a strip mall on Massachusetts Avenue between Harvard Square and Central Square, Cafe Sushi is easy to miss, but it quietly serves one of the best omakases in the area, complete with amazing hospitality, under chef Seizi Imura's watchful eye.
"Cutting Boards Crafted By Artisans" Boston Globe
"Flats of wood lie on pushcarts waiting to be shaped and sanded by busy carpenters amid wood dust and buzz saws. These Jamaica Plain artisans are not making furniture. Rather, they are learning carpentry by crafting cutting boards."
"Some Like It Hot" FSR Magazine
Temperatures are dropping, and customer preferences for warm drinks—both non-alcoholic and alcoholic—are rising, meaning operators can add to their beverage programs and bottom lines by tapping heated options.
"Mini Cocktails Encourage Multi-Orders" FSR Magazine
Mini cocktails are providing another way for tipplers to try different creations while bartenders experiment with flavors and ingredients, just like small plates for chefs. “These days the bar is just as much a part of a restaurant’s culture as the food,” Schmidt says. “Having small cocktails at a bar is like having small plates in the kitchen.”
"Eats: Oshizushi at Cafe Sushi" The Weekly Dig
Upon first glance, the menu at Cafe Sushi in Harvard Square looks like any other Japanese restaurant menu: miso soup, spicy tuna makimono, chirashi, and gyoza. But as you continue to look the menu over you will find items that are not so typical: Kanpyo maki (maki made with braised Japanese squash), Yudofu (napa cabbage, shitakes and scallions in kelp broth with ponzu) and Oshizushi, which has its own section of the menu.
"Bringing Tech To The Table" QSR Magazine
When Richtree Natural Market, a Canadian quick-service brand, began developing a food-court concept for the Toronto Eaton Centre mall, company leaders knew they wanted to incorporate innovative technology into the customer experience.
"Hot Chef Challenge Winner Complements Chef Samuelsson" National Restaurant Association "Floored!" Blog
At first glance it may seem that Chef Marcus Samuelsson and Chef Jeremy Hanlon have little in common. Samuelsson, an Ethiopian-born Swedish chef, famous for his restaurants, cookbooks and television appearances, seems mismatched with Hanlon, a native of Palm Beach, Fla. and the NRA's Hot Chef challenge winner.
"Best of Both Worlds" QSR Magazine
"Menu innovation remains one of the best ways a brand can stay fresh in consumers’ minds, and quick serves are taking product development to another level by partnering with other food brands to create new menu items."
"The Sustainability Gap" QSR Magazine
Sustainability is increasingly top of mind for both brands and consumers. But a recent study from The Hartman Group, a firm that studies consumer culture, showed that consumers don’t always reward sustainable brands with their purchases, despite the fact that they want to see companies using sustainable practices.
"Carnegie Deli Shaped More Than a Neighborhood" Eater NY
If you could look into the minds of the grieving, what would you see? Happy memories of the deceased? Bewilderment and grief? A desire to see, feel, or touch a loved one for the last time?Like paying respects to the recently deceased, the surviving friends and family of Carnegie Deli stood waiting for seats or takeout in lines that snaked down 7th Avenue on Friday afternoon. Despite the crowd and freezing temperatures, people shared stories and memories of the restaurant as they waited to experience the place before it closed at the end of service.
"10 Food Experiences You Need to Have This Summer" Boston.Com
Ah, summertime: those beautiful few months when Bostonians gather on patios and outdoor spaces around the city to soak in the sunshine, eat fried food, drink iced coffee, and forget that winter exists. Here are 10 food experiences in Boston and beyond that you need to experience this season—before the warmth disappears again.
"How Frasca Food and Wine Teaches Hospitality During Training and Beyond" OpenTable's Open For Business Blog
“Hospitality is not chocolate chip cookies,” says Bobby Stuckey, master sommelier and owner of Frasca Food and Wine in Boulder, Colorado. “We can’t be the same with every table.” When it comes to hospitality, there is no recipe and no method that works day in and day out for every single guest. However, there are universal ingredients that Bobby and the team at Frasca mix every night to create a hospitable atmosphere for their diners.
"The Role of a Pastry Chef" The Industry Press
While magazines, television and radio seem to be obsessed with savory chefs, their pastry counterparts are talked about less often but occupy an important place in terms of dining. We mark nearly every special occasion with something sweet and it is one of the most likely dishes shared at a table. Dessert is the last thing we eat in a restaurant, and has the opportunity to leave us with our final impression of the meal.
"A Perfect Pairing" FSR Magazine
When the weather’s nice, events at The Wine Studio, in Louisville, Kentucky, spill out into a 2,000-square-foot courtyard where diners can enjoy Chef Edward Lee’s Southern fare, which features luxurious French touches and surprising Korean accents. The space feels like the backyard party of an acquaintance instead of the culinary incubator and private-event space of a two-time James Beard Best Chef: Southeast finalist. “The Wine Studio is playful and fun,” says Chef Lee, who also once defeated Chef Jose Garces on an episode of "Iron Chef America." It’s located directly across the street from Lee’s tasting-menu restaurant, 610 Magnolia.
"Toast and Serial: How Our Nostalgia is Shaping Dining" The Industry Press
Serial, a spin-off of NPR’s ‘This American Life’, is a wildly popular podcast about a journalist trying to solve a 15-year-old murder mystery. Listeners downloaded and streamed weekly installments of this real life ‘who dun it’ set in Baltimore County, Maryland and made it one of the most popular podcasts in the world. For the past few months I’ve been asked over and over again if I listen to it, sometimes after I say I grew up in Maryland and sometimes not. (It’s a nice change of pace from the usual follow-up question, “Have you seen The Wire?”)