Chef’s Knife – A Necessary Tool and Skill for Every Home Cook

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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)

Chefs knife: A necessary tool and skill for every home cookWhen I first started writing the monthly newsletter for McKinney and Doyle about four years ago, I came up with the “Food for Thought” section as an excuse to cook my way through our family recipe book. I’d prepare what my roommates and I called “family meal” using recipes from the book for three to four different courses once a month. Since I was spending much more time in the kitchen preparing large meals for five people, my dad bought me my first real Chef’s Knife. I was excited about the sentiment but kind of intimidated by the gift. I mean it’s a huge knife and I’m no professional. But my dad gave me some pointers and a few lessons on how to use the knife quickly and safely and while I’m still not an expert, I’ve found great value in my basic level of skill in terms of chopping and I think it’s important for all other self-proclaimed foodies to do the same.Continue Reading

What Makes Good Food, Great?

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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)

What Makes Good Food, Great?

This post was authored by the one and only Shannon McKinney (aka Dad), owner of McKinney & Doyle.

One of my favorite duties at McKinney and Doyle is creating new dishes for our menus.  I’ve got it made when you think about.  I have access to almost any ingredient I need through our suppliers and 3 walk in coolers filled with fresh seafood, meats, vegetables, cheese, herbs and spices.  Plus I have a wonderful group of chefs and prep cooks that make sure plenty of onions, potatoes and carrots are already cleaned and peeled, stocks are ready to use and when it comes time to clean up?  well, lets just say that aside from wiping down the table I used, that gets done for me too.  Not a bad gig if you can get it.

There is a secret I learned early in my career though, that really elevates even the simplest dishes from good to great and it’s really pretty easy.

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