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 going to get up on my soap box for just a minute here because though you may think this is a strange topic, it’s one that drives me crazy. If you’ve gone out for seafood anytime in the last several 
years, you have probably seen a “no filler crab cake” on the menu. In a way, I get it. Less filler means more crab and more crab portrays a higher value dish. But … a pile of crab with no filler is NOT a crab cake.
watching somebody else exercise give you a six pack? Come on now. Cooking is hard! Even the most experienced chef makes a mistake every now and again. The trick is knowing how to fix something that you think you may have ruined. Does that sound like something you might be interested in?
has a few tasks they wish they never had to deal with. For me, it’s anything related to dishes. I don’t want to clear them, wash them or dry them. I don’t want to load or empty the dishwasher. I don’t want to set the table or organize the silverware. I can’t explain why, but I’d rather do anything other than deal with dishes. Unfortunately for me, there’s no such thing as a self-loading/self-emptying dishwasher so for the time being, I’m stuck (unless I let them sit there long enough for hubby to step in … but no, I hate looking at them piled up too – what a life!).
9Am-3PM), we understand that sometimes, you just can’t make it. That’s why today, I am going to teach you how to make the perfect omelet at home!