To ‘Fridge Or Not To ‘Fridge

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

Did you know that 40 percent of all food is WASTED every year in the US? FORTY PERCENT! That’s almost half, people! Some of this is no doubt due to overly generous portions and picky eaters not speaking their truth before a meal is served, but I can guarantee that a large portion of this percentage is due to improper storage. I’m not pointing fingers, we’re all guilty of over buying food and/or allowing it to spoil because we aren’t storing it correctly but today, I make an oath and take a stand to STOP wasting perfectly beautiful food by utilizing the tips I am going to share with you below.Continue Reading

What Put’s the “Comfort” in Comfort Food?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

Comfort food. It’s a term we all know and love, right? Over the years I’ve noticed that everybody I speak to has a different idea of what comfort food really means. For example, I bet as soon as you read the term “comfort food” you pictured a specific meal in your head. I think of stuffed shells. My fiance thinks of corn bread. I know some people who think of candy and ice cream. The point is, comfort food means different things to different people, but did you ever stop and wonder why?Continue Reading

Why & How You Should Pair Fruit & Protein

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

You know, there’s a reason people say, “eat the rainbow.” The more colorful your plate, the more nutrients you’re getting (unless the colors are coming from Skittles – sadly, there are no nutrients in those). Dark leafy greens are possibly the most nutrient dense but those aren’t that fun. Lucky for us, fruit is both beautiful and healthy and can do major things in terms of boosting your weekday dinner. But, isn’t it hard to pair fruit with protein? We’ve all seen berries in salads but not so much on our chicken …Continue Reading