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
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
I’m just gonna say it. I don’t like salad. Well no, it’s not that I don’t like it. It’s just that for me, it’s probably the easiest meal to get sick of and it happens at lightning speed. The problem is that every now and then I’ll crave one (usually after a weekend of eating
junk) but it’s hard to buy ingredients for just ONE salad. Alas, I am a waster of greens, which is another struggle because I hate wasting food. Lucky for me, and for anybody else who tosses head after head of lettuce or bag after bag of mixed greens, there are several ways to use up your rejected salad materials. It’s simple really … cook em!Continue Reading
shopping. Because I was always in a rush to check out, mainly because we would usually make something extra delicous for lunch once we got home, I would always head off on my own to speed things up. I would start checking things off the list in confidence until I came to the produce section. Mom’s list just said “onions” but the store had so many different kinds! Now that I’ve been obsessed with cooking for the past decade, it’s no longer an issue but for those people who use their stove as storage, the difference between the five types of onions may still be unclear. Is today’s post on the basic side? Yes. Is it still a good lesson to keep in your back pocket? I think so, yes. So … what the heck is the difference between the five types of onions found at your local grocery store?
actually a misconception, especially when you’re talking about today’s main ingredient: garlic.
don’t include adding more butter, oil, or sugar. Like today! I am going to share a cooking hack with you that will make every pasta dish you ever prepare taste even more decadent and lush and it all starts with the water.