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 can’t believe we’re already six weeks in! I hope you’re having as much fun with this project as I am. This week’s recipe is virtually untouched from a health perspective because it’s actually really healthy on its own! The only think you’ll need to be mindful of is your portion size and your chili add-ons (you know, like chips, cheese, sour cream, etc.)
sport has to offer. Now that we’ve got a couple of weeks under our belt, I’ve easily fallen back into our game day snack routine of wings, chips and dip. But tasty as they may be, I’d still rather spend my Sunday morning relaxing with coffee on the couch instead of prepping food in the kitchen. I haven’t found my go to spot here in St. Pete for pre-made quality goods but I DO know that if you’re anywhere M&D, the bakery has you covered.
happen, I can’t help but sit here and remember what it was like to grow up in the farmhouse on the lake in Holmes. Not surprisingly, as I think it’s common for many favorite memories to revolve around food or a specific meal, I am constantly brought back to the kitchen. 