Rebecca McKinney
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)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
Have you ever had half a can of tomato paste go to waste because you only needed a tablespoon or so for the recipe you were whipping up? Of course you have. We all have. You put it back in the refrigerator thinking, “oh I’ll just use it for something else,” But you don’t. You don’t use it for something else. It gets gross and then you just toss it. Right? Well … not anymore.
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