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
Paiche is an Amazonian fish very popular in Peru but not yet a staple in American seafood. Flavor wise it’s similar to any white fish but a bit denser and less flaky. Sounds pretty good, right? Since early 2013, Whole Foods has been pushing it as an alternative (and a cheaper one at that) to the more well-known Halibut or Chilean Sea Bass. But here’s the thing. Paiche is victim to over fishing in South American regions. Though it is not yet endangered, the species may be heading in that direction if trade isn’t controlled to preserve it. So then why would Whole Foods want to push a potentially endangered, nearly unheard of fish on to its consumers? I think the answer will surprise you as much as it surprised me. Continue Reading
The food industry is constantly evolving and changing. That’s why over the past couple of years you’ve seen “healthy alternatives” on restaurant menus. It’s also why you’ve seen an influx of house infused liquors and herbal combinations in the cocktail menus. Granted we are well into 2015 at this point but that doesn’t mean there aren’t still things to look for. It’s funny how you notice things more readily once they are pointed out to you or become relevant to your personal life. Like how if you buy a new car, all of a sudden you see tons of YOUR car driving around. I’m willing to bet this will be another one of those situations. You’ll read about all of these trends here and then go out to eat and it’s all you’ll notice. Keep me posted on that one.