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

A Beloved Kitchen Utensil

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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)

This week’s post was written by Shannon McKinney (Dad), professional chef and baker and owner of McKinney A Beloved Kitchen Utensiland Doyle Fine Foods Café and Corner Bakery.

Every professional chef and/or accomplished home cook has a full complement of tools and equipment that make their labor of love a little easier. It may be a certain bowl, cook pot or spatula that just becomes their “go to” item every time they work in the kitchen. My wife has an aluminum pot that her grandmother gave her to cook rice in and as a professional, I can’t tell you why the rice always comes out perfect from that pot but it really does.Continue Reading